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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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:
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 |
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.
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