Dark Beer Cheese Soup

11 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

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
387 cal
19%

Fat
23.5 g
36%

Carbs
20.6 g
7%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

Blazer

Dec. 22, 2008

"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"