Melt the butter over low heat in a dutch oven or large saucepan.
Add onion, add garlic, add celery and thyme, raise heat to medium-high and saute vegetables for about 10 minutes until onions are translucent.
Add broth, beer and heavy cream and bring to a boil.
Reduce heat and simmer for 15 minutes or up to 20 minutes.
Pour soup into a blended and puree until smooth. This may have to be done in batches.
Return soup to Dutch oven.
Add cream cheese and sour cream, turn heat to medium-high and whisk until cream cheese is melted. About 8-10 minutes.
Reduce heat to medium-low and add cheese (shredded cheddar). Stir until blended.
Simmer at a low boil for 5 minutes, then add in Worcestershire, lemon juice, bacon and mustard. Cook stirring for another 5 minutes. Add salt and pepper to taste.
Recipe Notes
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.