Loaded Potato Soup

There's nothing like a thick creamy soup to make you feel full & warm.  This soup does just that.  It's rich & creamy & also has a more "grown-up" taste, thanks to the beer (& all the Wisconsinites said "yah").  This soup is easy to make.  You can do it ahead of time or at the last minute.  Plus you get to put sour cream & bacon on top, doesn't get much better than that.  Here's the DL...
Ingredients
4 Tablespoons butter
1 celery stock finely chopped
1 carrot finely chopped
1 medium onion finely chopped
2 garlic cloves finely chopped
1/4 cup flour
salt & pepper
3 cups chicken stock
1 cup half & half
1 cup milk
1 cup beer
4 medium potatoes
2 cups shredded cheddar
1 cup sour cream
1/4 cup Parmesan
sour cream
bacon (cooked & chopped)
diced green onion
Directions
Cut potatoes into quarters.  Place in boiling water & cook until fork tender.  Drain & let cool, cut into one inch hunks.  In a dutch oven or large pot melt butter.  add celery, carrot, onion & garlic.  Cook for 8 minutes or until carrots are slightly tender.  Sprinkle in flour & cook for 2 minutes, stirring frequently.  Gradually whisk in the chicken stock.  Add the milk & whisk until incorporated.  Add the beer & stir well.  Gradually add in the cheddar & Parmesan cheese, whisk until melted in.  Add the potatoes & simmer for 20 minutes.  Remove soup from heat & using an immersion blender, blend until smooth.  Add salt & pepper to taste (If you don't have an immersion blender just use a potato masher).  Serve warm topped with sour cream, bacon, & green onions.  Enjoy!