Beer Cheese Smoked Bacon Soup

I served this with 3 different kinds of Sausage.  Andouille, Bratwurst, and Chicken Apple.

1. 1/2 pound Thick Slice Smoked Bacon, diced
2. 1 Stalk of Celery, chopped
3. 1 small onion, finely chopped
4. 1 large jalapeño, seeded and chopped
5. 2 large garlic cloves, minced
6. 1 tablespoon chopped thyme
7. One 12-ounce bottle of dark beer (I used a Sam Adams Black and Tan)
8. About 2 1/4 cups low-sodium chicken broth
9. 4 tablespoons unsalted butter
10. 1/4 cup all-purpose flour
11. 1 cup heavy cream
12. 1/2 pound sharp yellow cheddar cheese, coarsely shredded
13. 4 ounces smoked Gouda, coarsely shredded
14. Salt and freshly ground pepper

1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
2. In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper.