In a dutch oven, bring ¼ cup veggie stock to a simmer over medium heat. Add celery, carrots, shallots, and jalapeno, cook until tender, about 7 minutes.  Add more stock 1 tbsp at a time, as needed, to prevent sticking.   To the dutch oven add the flour and cook over moderate heat, stirring, until lightly browned about 2 minutes. Whisk ½ the beer and all the stock into this roux until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the milk, and cheddar cheese, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Blend with an immersion blender, or blend half of the soup in the blender, then add the remaining soup, and blend until smooth.   Stir in the liquid smoke and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with french bread!