Tuesday, December 22, 2009

Beer Cheese Soup with Sausage

My sweet hubby made this for dinner over the weekend and the house smelled amazing. We both kept sneaking into the kitchen and tasting it :) That's the sign of a great recipe- one you can't stay away from! He made a few changes from the original recipe his co-worker gave him. DH's variations are below.

12 oz mild Italian sausage - ground/bulk
2 stalks celery, finely diced
2 large carrots, finely diced
1 medium yellow onions, finely diced
2 russet potatoes, diced into bite-sized pieces
1 bunch broccoli, diced into bite-sized pieces

2 sticks (1 cup) butter
2, 12 oz bottles lager style beer
4 C chicken stock

1/2 lb Velveeta cheese, cubed
2 C sharp cheddar cheese, grated

Garlic Powder
Hot sauce - we used Tabasco brand Chipotle flavor

1/3 cup butter, room temp
1/3 cup flour

1. Brown the sausage in a large stock pot
2. Remove sausage, do not drain pan. Add butter and melt. Add veggies and potatoes.
3. Saute veggies for about 8 minutes, until they begin to soften
4. Add beer, chicken stock, and add browned sausage back in
5. Bring to a rolling boil and add cheeses, slowly, stirring to melt
6. Add spices - I have no exact measurements on these. Just do it all to your taste. Start with a small amount and increase as needed, adjust heat to keep soup simmering
7. If needed to reach desired consistency, make a roux from the last portion of flour and butter. Add it in while soup is simmering, stirring constantly.


This post is linked to:
Tasty Tuesday at Balancing Beauty and Bedlam
Tempt My Tummy Tuesday at Blessed with Grace

1 comment:

  1. That does sound wonderful!!!!! Thanks for the recipe and linking to TMTT. Have a blessed Christmas.