Beer Cheese Soup in Pretzel Bread Bowls

1. Add cut up bacon to a soup pot. Cook until crispy. Transfer from pot to a paper towel. 
2. Add the chopped onion and celery to the bacon grease. Sauté for 5 minutes. 
3. Add in garlic and butter. 
4. Once melted, stir in flour and cook 1-2 minutes. 
5. Whisk in chicken broth until flour is dissolved. 
6. Add beer, cream, Worcestershire, mustard, and half of the bacon. 
7. Bring to a boil, reduce and simmer for 15 minutes. Stir occasionally. 
8. Remove from heat, and stir in cheese. Salt and pepper optional. 
9. Pour soup into pretzel bread bowls (or a normal bowl) and top with bacon and scallions.