Serra's Beer Cheese Soup

1 lb bacon (maple and apple flavors aren't good--get a nice meaty one)
1 onion, minced fine
2 ribs celery, chopped fine
2 cloves garlic, minced
1 carrot, chopped fine
1-2 cans chicken stock (12 oz--use low-salt; can use low-fat for all the good it'll do ya)
3 lbs white potatoes (Yukon gold would be delicious here too), diced large
2-3 c. milk
Freshly ground black pepper to taste
1 lb Velveeta cheese, cubed
4 oz cheddar cheese
12 oz beer
1/2 bunch fresh parsley
1/2 stick unsalted butter
Salt, if you really think it needs it--often this soup doesn't

Chop bacon (scissors work especially well), place in bottom of 6 qt. stock pot. Fry until golden brown and fat is rendered. Add onion, celery and garlic. Saute vegies until onions are translucent. Add potatoes, then add broth just until the potatoes are covered. Bring to boil and cook until potatoes are just barely done--usually takes about 7-10 mins.
Turn heat to simmer and add milk until the soup is a little thicker than you like it. Grind in a good portion of black pepper, then heat until milk is hot but not boiling. Stir in Velveeta and cheddar cheeses. You can also add whatever other cheese you like or have on hand here also--the more the merrier. Stir and watch closely until cheeses are melted. Add beer, allow to come back to simmering, then add butter 1 Tbsp at a time, stirring in very well. Toss in fresh parsley. Taste--it's not likely you'll need salt but wait until here at the end to add it! Cheese and bacon tend to be high in salt and you may not need or want more.
Chow down!

Note: This soup's a great way to clean the fridge--if you think it might be good in here, it probably will be. My all-time favorite version of this soup was made with Guinness Extra Stout and bratwurst added to the mix!