Three-Cheese Beer Cheese Soup

Serves 10
1/4 cup unsalted butter
1/2 cup finely grated carrot
1/2 cup finely chopped onion
1/4 cup thinly sliced green onion
2 cloves garlic, minced
1/2 cup flour
1/2 tsp. dry mustard
5 cups chicken broth
1 1/2 cups beer
1 cup heavy cream
3 cups Alexia Italian Sauté frozen potatoes, thawed, seasoning packet removed
1 1/2 cups (about 6 oz.) shredded sharp Cheddar cheese
1 1/4 cups (about 5 oz.) shredded white Cheddar cheese
1/2 lb. bacon, cooked crisp, drained and crumbled
1/3 cup grated Parmesan cheese
1/2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
- kosher salt and coarse ground black pepper, to taste

In a large saucepan over medium heat, melt butter; cook carrots, onion, green onion and garlic until softened, (about 10 min.). Whisk in flour and mustard; cook 1 min. Pour in broth, beer, cream and potatoes. Bring soup to a boil; reduce to simmer. Gradually add Cheddar cheeses, stirring until melted. Stir in bacon, Parmesan, hot sauce and Worcestershire; season to taste and serve immediately.