In a 3-quart saucepan, melt the butter over medium heat. Add the carrots, broccoli and onions. Cook for 3 to 5 minutes or until tender. Add the potatoes and 1 cup of the broth. Cook the mixture for 5 to 8 minutes or until the potatoes are tender.
Stir the flour into the remaining broth until smooth. Stir into the saucepan. Cook until the mixture boils. Boil for 1 minute. Stir in the salt, mustard, hot sauce, Worcestershire sauce and beer (the mixture will foam). Cook until thoroughly heated, stirring frequently. Reduce the heat to low.
Stir in the cheeses and sour cream; cook until smooth, being careful to not boil the mixture.
Top the individual servings of soup with crispy, crumbled bacon and additional sour cream, if desired. *Tip: for a fun serving option, try serving in a bread bowl.