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In a 4 or 5 quart dutch oven, cook the bacon until it's crispy.
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Next add the butter, celery, and onions; saute until the onions are soft and translucent, about 5 minutes.
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Whisk in the flour and stir constantly for about 4 minutes.
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Gradually add the chicken broth and bring it to a boil, as you continue to whisk.
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Reduce the heat, add the milk and beer, and simmer for about 15 minutes. Do not boil the soup once the milk has been added.
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Turn off the heat and mix in the cheese, Tabasco sauce, and Worcestershire sauce.
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Garnish with crumbled bacon and green onions and serve!