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In a large soup pot, cook the bacon over med/high 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 carrots, celery, onion, jalapeño, garlic and thyme to the saucepan and cook over medium heat, stirring, until softened, 5-8 minutes. Add ½ of the beer and cook until reduced by half, another couple of minutes.
Sprinkle the flour over the veggies and stir for a few minutes to cook off any floury taste.(see recipe note about thinking) Add the chicken broth just a little bit at a time, stirring as you add until smooth and creamy. The soup should start out very thick and eventually thin out as you add the full 3 cups of broth.
Then stir in the remaining beer and the potatoes, and simmer for approx 20 minutes or until the potatoes are fork tender.
Add the heavy cream, cheddar cheeses and simmer, stirring occasionally, until thickened and creamy, about 5 minutes. Stir in the reserved bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve while it’s warm with Soft homemade pretzels or crusty bread