Heat oil in large saucepan over medium heat. Add onion, carrot and celery; cook until very tender, about 10 minutes. Stir in flour; cook 1 minute. Add potato, broth and beer. Bring to boiling; cook 10 to 15 minutes or until potatoes are tender.
Combine heavy cream, mustard, salt, hot-pepper sauce and Worcestershire sauce in small bowl. Stir into soup. Remove from heat. Add cheese, stirring, until cheese is melted and smooth.
Remove 2 cups of soup and solids to blender or food processor. Puree. Stir back into soup. Serve immediately. Makes 12 servings.
