Add your bacon to a medium pot or Dutch oven. Cook the bacon over medium-high heat until it's crispy. Transferred the bacon pieces to a plate lined with paper towels and save about 5 tablespoons of the bacon grease in the pan.

Stir in your carrots, celery, and onion, and cook until the vegetables have started to soften. Add in the minced garlic and half the crispy bacon, and cook for an additional 30 seconds. Mix in the all-purpose flour and cook your roux for 1 minute.

Whisk in the beer and add the chicken stock, heavy cream, Worcestershire sauce, Dijon mustard, smoked paprika, salt and pepper. Bring your soup up to the boil and reduce the heat to low. Allow the mixture to simmer for 5 minutes.

Slowly stir in a handful of cheese, allowing the cheese to melt before adding in another handful until all the cheese has been incorporated.

Serve your soup with the remainder of the crispy bacon and green onions.