In a large saucepan over medium heat, melt 2 tablespoons of butter until frothy. Add 1 chopped large onion and 2 minced garlic cloves, sautéing for 3-5 minutes until the onion is translucent and fragrant.

Transfer the sautéed onion and garlic mixture to a blender, along with 1 cup of chicken broth. Blend on high until completely smooth.

Return the smooth onion-garlic mixture to the saucepan and add 3 cups of chicken broth and 2 bottles of Harp Irish Style Lager. Bring to a boil, then lower to a simmer.

In a separate bowl, mix 2 cups of shredded Irish cheese with 1 tablespoon of cornstarch. Gradually add to the saucepan along with 4 ounces of low-fat cream cheese and 1 tablespoon of Dijon mustard, stirring continuously.

Taste the soup and adjust the seasoning with salt and pepper. Serve hot, garnished with crumbled bacon and fresh chives.