Saute garlic, onions, carrots and celery in olive oil over medium heat.
Sprinkle flour over vegetables.
Add in chicken broth and beer, and bring to a low boil for 5 minutes.
Turn heat down to medium low and add in milk.
Using an immersion blender, blend soup until smooth (may appear gritty)
Stir in cheese, until melted.
Using an immersion blender again, blend soup until smooth.
Season with turmeric, paprika, cayenne and salt to taste.
Serve topped with bacon and chives with some crusty bread.