Dark Beer Cheese Soup11 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“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!” - by EMMALA
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 387 cal
- 23.5 g
- 20.6 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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. ..." See more"
"Very good, but used Newcastle Brown Ale, and should have gone with a darker and sweeter beer...." See more"
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