To make the soup:

Heat the canola oil in a heavy, 6-quart soup pot over medium heat. Add the onions, carrots, celery and diced potatoes. Cook, stirring occasionally, until onions are wilted and transparent, about 8 minutes. Add the jalapeno chilies, mustard, beer and chicken stock. Stir to blend well, cover and simmer for 30 minutes, or until potatoes are very soft and have started to break apart. Puree the soup in batches in blender or food processor until completely smooth. Return soup to clean pot over medium heat and stir in the cheese. Cook just until cheese has melted. Add salt to taste. Do not allow the soup to boil once the cheese has been added. Stir in the whipping cream and cook just to heat the cream through.

Serve hot, garnished with Garlic Croutons.

To make the Garlic Croutons:

Preheat oven to 300 degrees. Place the French bread cubes in a medium-sized bowl. Whisk together the melted butter, salt and granulated garlic. Pour the mixture evenly over the bread cubes, then toss rapidly to coat all bread cubes. Turn the buttered bread cubes out in a single layer on a baking sheet. Bake in preheated oven until cubes are lightly brown and very crisp. Turn out onto wire rack and cool completely before using. To Store the croutons, place them in a storage container with tight-fitting lid for up to three days.