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Cook turkey bacon using your favorite method. Chop roughly, set aside.
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Warm a large saucepan over medium heat. Add butter, chopped onion, and garlic to the pan. Sauté for 3-5 minutes, until the onions have caramelized, and the garlic is fragrant.
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Add one cup of the chicken stock. Using immersion blender, purée until mixture is smooth. (You can also use a traditional blender for this step, just remove onion and stock mixture from the saucepan to the blender, purée, and return to the saucepan when smooth.)
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Add the rest of the chicken stock and both bottles of beer. Bring soup to a boil, then lower the heat to a simmer.
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In a separate bowl, toss the shredded cheddar with the corn starch to coat the cheese.
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Add the shredded cheddar, cream cheese cubes, and Dijon mustard to the soup. Whisk the soup to get the cheese melted and to break up the cream cheese. Keep whisking until the soup is smooth and has thickened slightly, usually about 10 minutes. Do not let the cheese boil, lower the heat if needed.
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Add salt & pepper to taste. Add half of the chopped bacon to the soup, mix to combine.
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Serve hot. Garnish with remaining half of chopped bacon and fresh chives.
