Beer, Cheese, and Sausage soup is a surprisingly easy yet hearty meal that can be whipped up in an hour or so. We had it for dinner on Sunday night and we loved it.
Ingredients
- 3 Potatoes (peeled and cubed)
- 1 Medium Onion (diced)
- 3 C. Water
- 12oz Dark Beer
- 1 lb of sausage (uncased and browned)
- 1 lb of shredded cheese (I used a 50/50 blend of Cheddar and Pepper Jack)
- 1 C. Milk
- 1 tsp Salt
- 1 tsp Black Pepper
Directions
- Add the Potatoes and the water to a large saucepan and bring to a simmer.
- When the potatoes have softened a bit add the onions, sausage, beer,salt, and pepper
- Simmer until the potatoes are soft.
- Add the Milk and Cheese. Keep stirring until the cheese is all melted in.
- If the soup isn’t thick enough for you make a slurry of broth and corn starch to thicken.
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Elizabeth says
Oh, my goodness! I’m making this today…BUT…I have a secret weapon! REAL Cajun Andouille (ahn-doo-EE’) – that will be my “sausage” – the boys are gonna love it! And I have some real N’awlins French Bread I’m gonna serve with it, too! Umm..um…um…um…Um!!!!
You can order Cajun Andouille, the same I use, from Jacob’s out of Laplace, LA – they ship! (But you CAN NOT buy REAL andouille from a grocery meat display!).
http://www.cajunsausage.com/
Mike says
Sounds great! Let us know how it turns out!