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Preheat the oven to 200 C - 392 F. Wash leek, carrots and celery and chop up coarsely. Toss with 3 tbsp olive oil and salt and pepper in a baking dish. Bake for 45 min.
Place bacon into a pan and heat on medium heat. Fry for 5 minutes on one side and another 3 min or so on the other side, until crisp. Take out of the pan and place on a plate lined with kitchen paper. Save the fat.
Heat the bacon fat in a big pot on medium heat. Add onion, garlic, laurel leaves, and thyme and sautee until the onions are translucent. Add onion mix to a bowl. Add butter to the pot and melt until bubbly. Toss in flour and stir well using a silicone whisk to make a smooth roux (flour-butter paste). Stir the roux until golden.
Now add milk slowly and stir well. Let cook for a minute. It will thicken. Add broth, beer, Worcester and spices.
Let cook for 5 minutes. Puree the oven-roasted veggies and add to the soup. Stir in the grated cheese and whisk well until smooth. DO NOT LET COME TO A BOIL once the cheese has gone in.
Break the bacon into bits. This works by hand or using a food processor. Season the soup with salt, sugar, and pepper and serve sprinkled with bacon bits and fresh thyme leaves.