Step 1

Cook the bacon in a large Dutch oven until crisp, for about 5 minutes. Transfer the bacon to a paper tower lined plate.

Step 2

In the same Dutch oven add the onion and cook for 3 to 5 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds until aromatic.

Step 3

Sprinkle the flour over the onion and stir. Cook for about 3 minutes then add the broth, milk, beer and whisk. Bring to a boil then le tit simmer until thickened, 20 minutes.

Step 4

Stir in the cheese and continue simmering for another 5 to 10 minutes stirring occasionally. Season with salt and pepper. Add most of the bacon and stir it in.

Step 5

Serve soup ladled in bowls and garnish with remaining bacon.