Start by cooking the cut-up bacon in a heavy pan. Once the bacon is cooked through, add the carrots, red onion, and butter until softened.
Add the flour and cook for 7 minutes. Stir frequently to prevent burn.
Add the chicken stock and bring to a boil. Once it has boiled, lower the temperature to low and add the milk. Stir frequently and let simmer for 15 minutes.
Now turn off the heat and add in all the shredded white cheddar, salt, pepper, Worcestershire sauce, and ginger beer. Stir well and serve immediately! You can also top with crumbled bacon or sliced green onion if you’d like!