- Heat a large heavy bottomed pan over a medium flame for 2 minutes. Dice the bacon and add to the pot, once the pot is hot. Cook until crispy, stirring occasionally, about 10 minutes. Remove the bacon with a slotted spoon and transfer to a plate lined with a paper towel to drain, leaving the bacon fat in the pan.
- Reduce the heat to medium/low. Dice the onion and bell peppers and add to the pan. Season with salt and pepper. Sauté peppers for 3 minutes until softened. Add the hatch chiles and saute for another minute. Add the flour, stir until no more flour is visible. Cook for 1 minute.
- Pour the broth and heavy cream into the pot. Whisk to combine and break apart the roux. Bring to a simmer over a low flame. Simmer until well combined and no lumps are present, about 6-8 minutes. Add in the beer cheese spread and whisk in until no more lumps are present.
Add the shredded mozzarella to the soup. Whisk until melted and creamy texture is achieved. Add in smoked paprika and cook for 5 more
minutes, stirring constantly. Once the soup is nice and thick, season with salt and pepper to taste. Garnish with reserved bacon lardons, parmesan
whisps, and fresh diced chives.