Vermont Cheddar and Ale Soup

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2 tablespoons butter

1 large onion, diced

2 carrots, diced

2 ribs celery, diced

1 red bell pepper, diced

2 tablespoons thyme

1 chef potato, peeled, diced

8 cups chicken stock

1/2 cup butter

1/2 cup flour

12 ounces Otter Creek Copper Ale

4 cups milk

3 tablespoons Dijon mustard

3 dashes Worcestershire sauce

2 dashes hot pepper sauce

1 tablespoon Kosher salt

Freshly ground black pepper

2 cups plus 1 cup Grafton Vermont cheddar cheese

Chopped parsley