I like soups but do not make them often.  This is one I would definitely make.

Ingredients:

• 1/2 lb bacon, raw, slice 1/3 inch thick and cut into 1/3 inch dice
• 1/2 c celery, finely chopped
• 1/2 c onion, finely chopped
• 1 Tab jalapeño, seeded, finely minced
• 2 cloves garlic, finely minced
• 1 Tab thyme finely minced
• 12 oz beer
• 2 c chicken stock
• 4 Tab butter, unsalted
• 1/4 c flour
• 2 c heavy cream
• 1 lb Cabot cheddar cheese, coarsely shredded
• 1 tea Kosher salt
• 12 tsp black pepper
• 4 Tab parsley, freshly minced

Instructions:

1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes.
2. Using a slotted spoon, transfer the bacon to a bowl.
3. Add the celery, onion, jalapeño, garlic, butter and thyme to saucepan and cook over moderate  heat, stirring, until                    softened, 8 minutes.
4. Add the flour to create a “blond” roux.  Cook for 5-8 minutes.
5. Add the beer and cook until reduced by half, 5 minutes.
6. Add the chicken stock and bring to a simmer.
7. Cook until thickened, about 8 minutes.
8. Add the heavy cream, cheddar cheese and simmer, stirring occasionally ubtil thick and creamy, about 5 minutes.
9. Stir in bacon and season with salt and pepper.
10. Add a few additional tablespoons of broth if the soup is too thick.
11. Garnish with parsley.

Serves:  12 6 oz portions

Source: Executive Chef, The Independence, American Cruise Lines