Preheat a stock pot over medium heat. Add the butter, then once it’s hot add the bell pepper and onion. Sauté until the onion and pepper have softened. Add the garlic and cook for a few more minutes until the garlic is fragrant.

Pour in the chicken stock, beer, and heavy cream. Sprinkle in the celery salt, black pepper, paprika, and cayenne pepper. Stir occasionally while the soup heats up to a simmer.

Once the soup is simmering, add the xanthan gum. Prevent clumping by adding some of the hot soup to a small bowl, then whisk the xanthan gum in and add the slurry to the soup. Continue to stir and simmer the soup so that it thickens.

Slowly add the cheese, handfuls at a time. Let the cheese dissolve before adding more. Serve with crumbled bacon on top.