Chop all vegetables and add to pan with oil. Sauteed until translucent .

In a different pan add butter and slowly add flour until you get a nice roux going.

Add roux to sauteed veggies and then add beer. Mix well and keep on medium heat until it starts to thicken up then turn Heat down to low- med.

Cook for 10 minutes so flavors can infuse.

Add soup to blender small batches at a time and never cover the top with the lid try a towel to prevent getting burned. Blend to desired consistency. I always blend till its smooth.

Return soup to pot and add nacho cheese and shredded cheddar. Cook until thick. Add cooked crumbled bacon and heavy cream if a creamier consistency is desired. top with popcorn if desired. Voilà!