canadian cheddar cheese soup

feel free to add stuff into this recipe. and make sure the person you are cooking with knows how to cut an onion.

1/2 pound bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons butter
1 cup all purpose flour
2 cups chicken broth
4 cups milk
3/4 pound grated white cheddar cheese
1 tablespoon tabasco sauce
1 tablespoon worcestshire sauce
salt, and freshly ground pepper, to taste
1/2 cup warm beer
chopped scallions or chives, for garnish

1. in a dutch oven, cook the bacon, stirring over medium heat about 5 minutes, or until lightly browned.
2. add the red onion, celery, and butter, and saute until the onion has softened, about 5 minutes.
3. add the flour and cook, stirring constantly for about 4 minutes over medium heat.
4. whisk in the chicken broth and bring to a boil for 1 minute. reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
5. add the milk and continue to simmer for fifteen minutes. do not boil after you add the milk.
6. remove from the heat and stir in the cheese. tabasco sauce, worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. stir in warm beer. if the soup is too thick add some warm milk.
7. serve the soup hot, garnished with chopped scallions or chives.