Add onions, celery, carrots, broth, and beer to the bowl of a slow cooker.

Add in garlic, Worcestershire sauce, and melted butter.

Slow cook on low for 4-6 hours.

Using a hand blender (or transfer contents to a regular blender) and blend until smooth.

Place back in slow cooker and add in cream cheese, and shredded cheddar cheese. Stir to combine and melt the cheese.

In a small bowl, combine the evaporated milk and cornstarch. Stir to combine and make a "slurry."

Slowly pour slurry into the soup. Stir and continue to cook on low for another 10-15 minutes.

Stir in the paprika and season with salt and pepper to taste.

Serve warm, garnished with green onions, croutons, or more shredded cheese.

Enjoy warm!