Yield: 4 Servings (6 Freestyle points per serving)
Melt butter in a medium soup pot. Add the carrots, celery and onion. Saute for 5 minutes.
Add the flour to the pot and stir until well combined.
Slowly add the chicken broth, 1/2 cup at a time, stirring while you add it.
Add the salt, pepper, garlic powder and onion powder. Bring the broth to a simmer and cook for 10 minutes.
Stir in the milk, beer and Worcester sauce. Allow soup to simmer again, then add the shredded cheddar cheese. Cook for 10 more minutes then serve.