Melt butter in stockpot; add carrots, celery and onions. Sauté until softened. Add Queso Bravo Cheese Dip, beer and Worcestershire sauce. Heat, stirring frequently, until soup reaches 165°F for 15 seconds.
Toss together buttered popcorn and smoked paprika.
Ladle into serving dish and garnish soup with approximately 1/4 cup seasoned popcorn.