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Beer Cheese Potato Soup with Sausage Recipe
Marigold Voss

Beer Cheese Potato Soup with Sausage Recipe

A rich and hearty beer cheese potato soup loaded with tender potatoes, savory sausage, and melted cheese. This comforting soup is perfect for cold days and makes a filling, crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: American
Calories: 536
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 tbsp Olive oil or butter
  • 12 oz Sausage smoked or kielbasa, sliced
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 3 cups Potatoes peeled and diced
  • 3 cups Chicken broth low sodium
  • 1 cup Beer lager or pale ale
  • 1 cup Heavy cream room temperature
  • 1½ cups Cheddar cheese shredded, sharp
  • ½ tsp Paprika smoked preferred
  • ½ tsp Black pepper to taste
  • ¼ tsp Salt adjust as needed
  • 2 tbsp Green onions chopped, garnish

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Ingredient prep
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add sliced sausage and cook until browned, then remove and set aside.
  3. Add chopped onion to the pot and sauté until softened.
  4. Stir in minced garlic and cook until fragrant.
  5. Add diced potatoes, chicken broth, and beer to the pot.
  6. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
  7. Lower heat and stir in heavy cream.
  8. Gradually add shredded cheddar cheese, stirring until melted and smooth.
  9. Add cooked sausage back to the pot.
  10. Season with paprika, black pepper, and salt.
  11. Simmer for 5 more minutes, then remove from heat.
  12. Garnish with green onions and serve warm.

Video

Notes

  • se mild beer for a smoother flavor.
  • Add cheese slowly to prevent curdling.
  • Blend part of the soup for a creamier texture.
  • Best served fresh but reheats well on low heat.