Feel free to leave out the beer. I've made it with and without and like it both ways. If you leave it out then use extra broth.
This makes a lot. I think 8 people could have eaten here tonight and I might have still had leftovers. At least I have a good lunch for tomorrow...if I'm hungry by then ;)
2 tablespoons butter
1 onion, diced
3 cloves of garlic, chopped
24oz of beer (I used 2 12 oz bottle of Dos Equis)
4-5 cups vegetable broth
1 head of cauliflower broken into florets
1 lb carrots (I used a 1 lb bag of baby carrots), chopped
2 lbs potatoes, peeled and chopped
1 tablespoon dill
salt and pepper
4 cups shredded cheddar cheese
1 tsp dry mustard
1 cup milk (skim worked find)
Melt butter in a large stock pot.
Add onion and saute until softened over med - med-high heat.
Add the garlic and cook until it begins to take on a little color.
Add beer, letting it bubble.
Add the rest of the vegetables and the dill.
Add the 4 cups of broth. Add the last cup (or more) if you need it to cover the vegetables. They should be just covered but it is ok if some are sticking out of the liquid.
Bring to a boil, bring it down to a simmer, cover the pot and let it cook for about 15 minutes or until all the vegetables are nice and tender.
Remove from heat.
Using a stick blender, a blender, or a food processor, blend the soup until creamy. There shouldn't be any big chunks of vegetables.
Add the cheese and remaining ingredients; stirring until the cheese is melted and the soup is blended well.
Season to taste.
If it is too thick try adding more broth or milk.
Vegetables in the big pot. Maybe one more cup of broth...
Wow, that was quick...Soup!
I hope you try it and enjoy!