In stockpot, melt butter and sauté carrots, celery and onion until softened. Add Queso Bravo Cheese Dip, beer and Worcestershire sauce. Heat until soup reaches 165°F for 15 seconds, stirring often to prevent burning.
Combine buttered popcorn with smoked paprika.
Ladle into serving dish and garnish soup with approximately 1/4 cup seasoned popcorn.