Boil first 11 ingredients in a large stock pot. (Parsnips, Leeks, Celery, Onion, Garlic, Bacon Fat, Ham Stock, Beer, Red pepper flakes, salt, pepper & liquid smoke)

Boil/simmer covered until all ingredients are VERY tender & broken down..

Puree mixture in a food processor until smooth.

Return to pot. Bring to a low simmer.

Add Heavy Cream & mix with a whisk.

Stir in shredded cheese & mix until cheese is melted on low temp. Be careful not to let bisque stick to pot!

Place in serving bowls.

Top each bowl with Bacon crumbles & Chives.

(Optional)-Place a dollop of sour cream on the side of serving bowl if you wish.