Beer Cheese Soup

In a Dutch oven, combine the butter, celery, onion, carrot, potato, water, Worcestershire sauce, chicken broth and bouillon. Simmer until vegetables are about halfway done. Remove vegetables from stock, and puree in a food processor, or use an immersion blender in the pot. Return the puree back to the stock. Whisk flour into half of the milk, and add to the pot. Add remaining ingredients, and stir well to combine. Stir and simmer, uncovered, over low heat for about 30 minutes. Before serving, season with seasoned salt.