Instructions: Brown the bacon in the soup pot. Remove excess grease. Add the butter, onions, and celery to the pot with the bacon and cook for 5 minutes over medium heat. Dust the flour over the vegetables and bacon, cook, stirring for 3 minutes. Stir in the beer, and then the stock. Bring to a boil, reduce heat and simmer for 10 minutes. Add the cheese and season with salt and pepper. Ladle into bowls and serve with chopped parsley and croutons.

This recipe yields 4 servings.

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