In a large soup pot over medium heat add bacon. Cook bacon until crisp and browned. Remove bacon pieces with a slotted spoon onto a paper towel-lined plate.

Add the butter to the bacon grease and when it’s melted add the onion and jalapeno. Sauté for about 10 minutes or until the onions and jalapeño are soft. You’re not looking to brown the onions just soften them.

Add the garlic and sauté for another minute or until the garlic is fragrant.

Sprinkle in the flour and powdered mustard and cook for about 5 minutes or until the flour is thoroughly combined with the onions and slightly browned. You don’t want the mixture to be so dry it’s burning but it will be very thick.

Slowly pour in the chicken stock making sure to stir it in so the flour and onions smoothly incorporate into the liquid. Don’t just dump the liquid into the pot.

After the stock has been incorporated stir in the half and half and beer. Simmer for about 10 minutes or until there are no lumps of flour and the mixture is starting to thicken. It will not be super thick but should start to show signs of getting thicker.

Remove the mixture from the stove and stir or whisk in the cheese. It will take a little time to incorporate the cheese so don’t worry if it looks a little clumpy at first. The cheese will melt and the mixture will become smooth and creamy.

Stir in 3/4 of the crispy bacon and reserve the rest for topping.

To serve soup, sprinkle the top with leftover bacon, minced chives, and soft pretzel croutons.

Cut soft pretzel rolls in half widthwise and then cut them into 1-inch squares.