Beer Cheese Potato Soup with Sausage
A thick one pot soup with potatoes, sausage, bacon, light beer, cream cheese, and sharp cheddar.
Equipment
- Large pot
Ingredients
Main Ingredients
- 8 slices bacon
- 1 lb Italian or breakfast sausage casings removed
- 1 medium onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 12 oz light beer
- 4 cup low sodium chicken broth
- 4 cup diced potatoes about 1 1/2 lb
- 1 tbsp fresh thyme leaves
- 2 tsp smoked paprika
- 1 cup heavy cream
- 8 oz cream cheese softened and cubed
- 2 cup shredded cheddar cheese
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Cook the bacon in a large pot until crisp. Crumble it and leave about 2 tablespoons of drippings in the pot. Brown the sausage in the pot until cooked through and set it aside.
- Cook the onion, carrots, and celery for 5 to 7 minutes, until softened. Stir in the garlic and flour and cook for one minute.
- Slowly pour in the beer and broth, stirring until smooth, and bring to a simmer.
- Add the potatoes, thyme, and paprika and simmer for 15 to 20 minutes, until tender.
- Reduce the heat to low, stir in the cream and cream cheese until smooth, then remove from the heat and stir in the cheddar a handful at a time.
- Stir in the sausage and most of the bacon, season with salt and pepper, and top with the remaining bacon.
Notes
Refrigerate within two hours and use within three days. Reheat gently over low heat with a splash of broth or milk. Freezing is not recommended. Nutrition is an estimate per serving.