I tried this recipe out because I thought it sounded good and the Husband likes dark beer and we usually have some of his homebrew on hand. It looked and smelled really good until I put the beer in. He really liked it, but I thought it tasted too beery (he didn’t taste it at all) and I’m not at all a fan of dark beer. So I sent a crockpot full with him to work. 😛 Maybe it would have been better using a not so strong tasting beer.
- 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) Velveeta cheese
- 2/3 cup Parmesan cheese
- 2/3 cup shredded Cheddar-Monterey Jack cheese blend
- 1 (12 fluid ounce) bottle dark beer
Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. (I don’t have a food processor, so I did it in several batched in my Magic Bullet) 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. I topped it with bacon bits and green onions.