Heat a large soup pot or saucepan over medium heat. Cook the bacon until crispy, about 8 to 10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel lined plate. Drain all by 2 to 3 tablespoons of bacon grease from the pan.

Add the onion and jalapeno. Cook for 3 to 5 minutes or until the vegetables begin to soften. Next, add the garlic, thyme, and paprika. Continue to cook for another 30 seconds to 1 minute.

Reduce the heat to low, and add the butter. Stir until the butter is completely melted. Sprinkle the flour over the vegetables. Continue to stir for 2 to 3 minutes until the flour is incorporated. Pour in the beer, and stir until combined. Increase the heat slightly to low - medium, but do not boil.

After the beer thickens, pour in the chicken broth and heavy cream. Stir to combine. When the liquid begins to steam slightly, add the cheese a little at a time, stirring between each additional. Once all the cheese is added, add half of the cooked bacon, and salt and pepper to taste. Continue to stir until over low heat until the soup reaches the desired thickness.

Garnish with the remaining bacon, croutons, chives, green onions, parsley, or chopped jalapeno.

See post for storage options.