Wisconsin Beer Cheese Soup

1-2 Large Potatoes, cubed and boiled
1/2 Cup Onions, finely chopped
1 Cup Shredded Cheese (Cheddar)
8 oz Velveeta Cheese, cut into small cubes
2 Tablespoons of Butter
1/4 Cup Flour
1 Can Chicken Broth
1-1/2 Cups of Cream
3/4 to 1 Cup Beer (1 Bottle)

4 Servings
(**The recipe says, I have substituted part whole/part skim milk for the cream with success. Also adding bacon on top of the soup is good.)