Add the quartered potatoes to a large stock pot. Add just enough water so that the potatoes are just submerged. Season generously with salt. Bring the pot to a rolling boil and cook the potatoes until fork tender, about 10-12 minutes. Drain and return to the pot.
Add the milk and butter to the potatoes and mash with a potato masher, hand-held mixer or stand mixer. You want the potatoes to be completely pulverized. No lumps must remain. If you need to add more milk, feel free. Season with salt and black pepper. Place in the fridge to chill for at least an hour.
To a large dutch oven, add the chilled mashed potatoes and the broth or stock. Stir to completely combine. This may take a couple of minutes. Season with salt, black pepper and cayenne pepper. Heat over medium-high heat and cook for 15 minutes. At this point, add the honey if you have a trouble with the bitterness you tend to get when drinking a beer. This soup is very bitter, add honey to your desired amount.
In a bowl, whisk together the beer and cornstarch. Add it to the pot, along with the heavy cream. Cook for an additional 15 minutes or until the soup has thickened substantially. Reduce the heat to low, and add the cheese, in 1/4 cup increments. Stirring to melt after each addition.
Keep the pot on low heat, covered, until you are ready to serve.
Garnish with bacon, micro greens and additional cheddar cheese. Enjoy warm!