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irish cheese bacon beer soup

4 slices thick-cut bacon
2 tbsp. butter
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
¼ cup flour
1 tsp dry mustard
12oz beer
1 cup chicken broth
1 cup heavy cream
1 tbsp. Worcestershire sauce
1 bay leaf
¼ tsp smoked paprika
¼ tsp dried thyme
200g Wexford cheddar, grated
Salt + pepper to taste
Parsley, chopped (garnish)

Cook bacon in a large saucepan until crisp.
Remove bacon from the pan and put to the side on plate with paper towel.
Add butter to the bacon drippings.
Add onions, celery, carrots and garlic to the pan and sauté over medium heat for about 5 minutes.
Add flour and mustard and mix for 1 minute.
Slowly add the beer, a little at a time. Whisk after each addition.
Add broth, Worcestershire sauce and heavy cream. Bring to a boil while whisking.
Reduce to a simmer until thick and bubbly. Remove from heat, add grated cheese and stir until melted.
Ladle the soup into bowls and top with bacon.