Dark Beer Cheese Soup

• 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

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.

potatoes, onions, celery, baby carrots, cauliflower florets, water, chicken, worcestershire sauce, ground black pepper, clove garlic, processed cheese, parmesan cheese, cheddarmonterey

Taken from www.allrecipes.com/recipe/99705/dark-beer-cheese-soup/ (may not work)