Saute potatoes (minus one reserved cup), carrots, celery, onion, and garlic in a soup pot. When vegetables begin to soften and onions become translucent add chicken broth and milk. Simmer till veggies are soft.
Blend soup with an immersion blender or in a stand blender. You do not need to blend the soup, but it will result in a much thinner consistency. Add the remaining potatoes to the blended soup. Add a the beer and cook till the potatoes are soft.
Once the potatoes are soft stir in cheese and bacon.
Season with salt and pepper. Top with additional crumbled bacon, shredded cheese, sour cream, and sliced green onions