Cook the bacon in a large skillet over medium heat for 4 minutes on each side until crispy or bake bacon in the oven,
After cooking, place the bacon on paper towels to absorb grease.
Heat a large dutch oven or pot over medium heat and add a tablespoon of bacon grease to the pot.
Add the diced onion and cook for about 4-5 minutes, stirring constantly, until it becomes tender.
Then add the garlic and diced jalapenos and cook for one minute, stirring constantly.
Add butter and then add the flour and into the onion and garlic mixture.
Add the broth and beer and bring to a boil over medium high heat.
Reduce the heat to medium-low and simmer for 10 minutes, stirring often.
In a large bowl, combine the cheese and cornstarch and toss to coat the cheese completely.
Add the heavy cream to the soup and then add ½ cup of cheese at a time, stirring constantly in between each batch until melted.
Once all of the cheese has been added and melted. remove the pot from the heat.
Garnish with diced cooked bacon and sliced green onions.