Beer Cheese Potato Soup With Sausage

Ingredients:

19.5 oz. spicy turkey sausage

6 tablespoons butter

1 white onion, diced

1 cup chopped carrots

1 cup chopped celery

5 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

5 tablespoons flour

3 (14.5 oz) cans chicken broth

12 oz. can of your favorite beer

2 lbs. russet potatoes, diced in ½” pieces

1 cup heavy cream

8 oz. sharp cheddar cheese, shredded

1 teaspoon white balsamic vinegar

Kosher salt

fresh cracked pepper

Garnish:

sliced green onion

shredded cheddar cheese

Instructions

Heat a large pot over medium heat. Add turkey sausage and brown, crumbling with a spatula until cooked through. Remove from pan and set aside.

Heat butter in the same large pot (no need to wipe it out) over medium high heat.

Add onion, carrots, celery and a large pinch of salt and pepper. Cook, stirring frequently for 10-12 minutes.

Turn heat to medium and add garlic, oregano and thyme and cook for another minute.

Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.

Stir in beer, chicken broth, and diced potatoes along with another pinch of salt and pepper.

Cover, turn heat up to medium high and bring to a simmer.

Once it begins to simmer, turn heat to low, cover and simmer 10-12 minutes or until potatoes are fork tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.

Remove soup from heat. Transfer half of the soup mixture to a high speed blend. Blend until smooth and creamy. Pour back into pot.

Stir in heavy cream and shredded cheese. Then add white balsamic vinegar.

Add cooked sausage back into the pot. Heat the soup over medium heat for a couple minutes, until sausage is heated through.

Garnish with green onions and shredded cheddar cheese and enjoy!

Notes

Prep ingredients as you go. While the sausage is browning, chop your onion, carrots and celery. Then while the onion, carrots and celery are cooking, mince your garlic and dice your potatoes. While the potatoes are simmer, grate your cheddar. This will save you lots of precious prep time!

Buy a block of cheese and shred it yourself. It’s often cheaper to buy a block of cheese rather than a bag of shredded. Freshly shredded cheese will also melt better as pre-shredded cheese is coated in cellulose to help the shreds not stick together, which can also prevent the cheese from melting evenly.

Use good quality beer. Skip the Bud Light and find a high quality craft beer with a flavor that you enjoy. No dark beer, stick to lagers, ales, IPAs or the like.

Use your favorite sausage – if you like it spicy (like me) use that. If you’re more into a mild Italian sausage, that will work great too!

Salt liberally throughout cooking. The ingredients in this soup are simple, so be sure to salt liberally throughout the cooking process.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of sausage in this recipe?

Certainly! Feel free to use your preferred sausage, whether it’s pork, chicken, or a different variety.

What type of beer works best for this soup?

You can use your favorite beer for this recipe.

A lager or ale works well, and you can experiment with different styles for unique flavors.

Can I substitute regular potatoes for russet potatoes?

Yes, you can use regular potatoes as a substitute for russet potatoes without significantly affecting the taste or texture.

Is there a non-alcoholic alternative to beer that I can use?

If you prefer a non-alcoholic version, you can substitute the beer with a non-alcoholic beer or additional chicken broth.

Can I make this soup ahead of time and reheat it?

Absolutely! This soup reheats well. Store it in an airtight container in the refrigerator and reheat on the stove or in the microwave.

What can I use as a substitute for heavy cream?

You can use whole milk or half-and-half as a substitute for heavy cream, although it may alter the richness slightly.

Can I freeze this soup?

While it’s best enjoyed fresh, you can freeze the soup without the garnishes.

Thaw and reheat gently on the stove.

What other cheese varieties can I use instead of sharp cheddar?

Feel free to experiment with other cheeses like Gouda, Monterey Jack, or Swiss for different flavor profiles.

Is white balsamic vinegar necessary, or can I use another type?

You can use regular balsamic vinegar as a substitute for white balsamic vinegar, but it will add a darker color to the soup.

Can I skip the blending step and leave the soup chunky?

Certainly! Blending is optional; if you prefer a chunkier soup, you can skip this step and enjoy the vegetables in their original form.