Dark Beer Cheese Soup recipe

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Ingredients

2 potatoes, chopped
2 onions, chopped
3 celery ribs, chopped
1 ½ cups baby carrots
2 cups cauliflower florets
6 cups water
6 chicken bouillon cubes
1 teaspoon Worcestershire sauce
½ teaspoon ground black pepper
1 clove garlic, minced
1 (16 ounce) package processed cheese
⅔ cup Parmesan cheese
⅔ cup shredded Cheddar-Monterey Jack cheese blend
1 (12 fluid ounce) bottle dark beer

Nutrition Info

386.5 calories
carbohydrate: 20.6 g
cholesterol: 70.3 mg
fat: 23.5 g
fiber: 4.1 g
protein: 21.3 g
saturatedFat: 14.6 g
servingSize: -
sodium: 2008.9 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the potatoes, onions, celery, carrots, and cauliflower in a food processor, puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer, heat until the cheese is completely melted. Serve immediately.

Recipe Yield

8 servings

Recipe Note

This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!

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