Step 1

In a large saucepan or soup pot over medium-high heat, cook the bacon until crispy, about 7 minutes.

Step 2

Using a slotted spoon, transfer the cooked bacon to a paper-towel-lined plate.

Step 3

Drain all but about 1-2 tablespoons of the bacon fat from the pan.

Step 4

Add the onion, the bell pepper, the jalapeño, and the thyme to the bacon grease and cook until the veggies are tender, about 5 minutes.

Step 5

Reduce the heat to medium and add the butter to the veggie mixture, stirring until completely melted.

Step 6

Sprinkle the flour over the veggie mixture, stirring until the flour is fully incorporated.

Step 7

Add the beer to the veggie mixture, stirring constantly, until the mixture thickens.

Step 8

Slowly add the chicken stock and the cream to the thickened mixture and stir until all the ingredients are combined.

Step 9

Bring the soup to a low simmer.

Step 10

Add the sharp cheddar, the medium cheddar, and the pepper jack, handfuls at a time, to the soup, stirring after each addition.

Step 11

Continue to allow the soup to simmer until the cheese is melted.

Step 12

Season the soup with the salt and the pepper and add 1/2 of the cooked bacon.

Step 13

Spoon the soup into bowls and garnish with the remaining bacon, the chives, and the parsley.

Step 14

Serve.