Dark Beer Cheese Soup

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


  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.

04/20/2018
Dark Beer Cheese Soup, recipe PT15M PT1H 5 455 calories

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