Beer Cheese Soup

1 medium onion
1 T canola oil
1 (12-ounce) bottle porter beer
6 large Russet potatoes
2 (10.75-ounce) cans chicken broth
1 cup water
2 1/2 cups skim milk
2 cups shredded 2% milk sharp cheddar cheese
6 slices cooked bacon
3 cups cooked broccoli florets
1 large red bell pepper, chopped

Finely chop onion and saute in canola oil until soft (approx. 3-4 minutes). Add beer and simmer 5 minutes. Peel and cut up potatoes. Add potatoes, chicken broth and water to pot. Bring to a boil and then reduce heat and simmer until potatoes are soft. Remove from heat and mix until desired consistency with hand mixer. Return to stove and bring back up to a boil. Whisk milk, flour, salt and pepper together and then add to pot to thicken soup. Add cooked and chopped bacon pieces. Remove from heat and add cheddar cheese, stirring until well blended. Add steamed broccoli cooked al dente. Garnish with raw finely chopped red bell peppers. Serve immediately.