Smoked Sausage Beer Cheese Soup
Warm, creamy, and loaded with bold flavors, Smoked Sausage Beer Cheese Soup is the ultimate comfort food for cozy nights. This hearty recipe combines the smoky richness of sautéed sausage, the velvety smoothness of sharp cheddar cheese, and the robust depth of a lager-style beer, all brought together in a luxuriously creamy base. Infused with aromatic spices like smoked paprika, mustard powder, and a touch of cayenne for a subtle kick, every spoonful is an explosion of flavor. Serve it piping hot, garnished with fresh green onions, and don’t forget the crusty bread or pretzels for dipping. Perfect as a satisfying main course or an indulgent appetizer, this beer cheese soup is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 12 oz smoked sausage
- 4 tbsp unsalted butter
- 1 cup all-purpose flour
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 12 oz lager-style beer
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 0.25 tsp cayenne pepper
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup green onions, chopped (for garnish)
- crusty bread or pretzels (optional, for serving)
Instructions
Slice the smoked sausage into thin rounds and set aside.
In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle in the flour and whisk constantly for 2-3 minutes to form a roux. The mixture should turn slightly golden but not brown.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Once smooth, add the beer and stir to combine.
Add the heavy cream, mustard powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low and add the shredded sharp cheddar cheese by the handful, stirring until completely melted and smooth.
Meanwhile, in a separate skillet, cook the sliced smoked sausage over medium-high heat until browned and crispy on the edges, about 5-7 minutes. Remove from heat and set aside.
Add the cooked smoked sausage to the soup and stir to incorporate. Let the soup simmer on low for 5-10 minutes to allow the flavors to meld.
Taste the soup and adjust seasonings as needed. Add more cayenne for heat or extra salt for flavor.
Ladle the soup into bowls and garnish with chopped green onions. Serve with crusty bread or pretzels on the side for dipping, if desired.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 451 mg | 35% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
