Cook bacon in a large stockpot over medium heat until cooked to your liking. Remove bacon (leaving the bacon fat), set aside, and crumble.
In the same stockpot, melt butter with the bacon fat over medium heat.
Once melted, stir in celery, carrot, onion, garlic, salt, and pepper.
Cook until the veggies are very tender, about 5-10 minutes. Stir regularly.
Slowly whisk in flour.
Cook, whisking constantly, for 2 minutes.
Slow whisk in broth, beer, Worcestershire sauce, and dijon mustard.
Simmer for 10 minutes, stirring regularly.
Remove stockpot from heat, then stir in all three cheeses, a little bit at a time.
If you add the cheese too quickly, it won’t melt well.
Carefully pour the soup into your Vitamix or high powered blender and blend until smooth.* You could also use an immersion blender directly in the stockpot, although it won’t be as smooth.
Start blending slowly so the soup won’t explode everywhere.
Pour the blended soup back into the stockpot.
Stir in bacon.
Taste and re-season, if necessary.
Serve with air fryer pretzel bites and enjoy!
Take 5 seconds to . We greatly appreciate it!