Dark Beer Cheese Soup

Dark Beer Cheese Soup

12
EMMALA 1

"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!"

Ingredients

1 h 30 m servings 387 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 2009 mg
  • 80%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

12
  1. 13 Ratings

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I used a package of frozen diced potatoes with peppers/onions and that cut down on the chopping. Excellent soup, best I've found on this site for beer cheese.

Very good, but used Newcastle Brown Ale, and should have gone with a darker and sweeter beer.

Very Good! I added sausage to it for added flavor. Nice on a cold day.