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This easy Sausage and Potato Beer Cheese Soup has all the comfort and creaminess of beer cheese, plus it’s loaded with ground sausage and potatoes, making it hearty enough to serve as a main dish for family dinner.
Loaded Beer Cheese Soup
While I am a huge fan of classic Beer Cheese Soup, sometimes I need something a bit heartier to satisfy during the dinner meal time. Which led to me loading up my beer cheese to make this comforting Sausage & Potato version.
Thanks to the addition of ground sausage and chunky potato we can make this soup thick and ultra creamy without the use of any flour or thickeners, plus it’s full of protein giving sausage to help fill our bellies.
Reasons we love this soup:
- Hearty enough to be a meal
- Smooth, creamy, and ultra comforting
- Easy to make in one pot
Ingredients Needed
- Ground Sausage: I have made this with both Italian style (Mild), and a country style sausage (or breakfast blend), and either way is delicious, they just give different flavorings.
- Potatoes: Gold or yellow potatoes have a nice waxy texture and make this soup extra creamy.
- Broth & Beer: The base of the soup, use a low sodium or no sodium broth and a light beer.
- Ground Mustard: Adds a hint of tangy flavoring to balance the soup.
- Carrots, Celery, Onion & Garlic: Give flavor and a touch of sweetness to balance the beer.
- Heavy Cream: Adds to the thickness and creaminess of the broth.
- Cheese: Mild or sharp cheddar are great options.
How to Make Sausage & Potato Beer Cheese Soup
- Cook sausage in a large dutch oven breaking apart as it cooks until cooked through and no longer pink. Remove the sausage to a plate and set aside, then drain all excess grease.
- Sauté the onion, celery, and carrots. Then add the garlic, seasoning and pour in the chicken broth.
- Pour in the beer, then add in the potatoes. Bring this to a simmer and cook until the potatoes are softened and easily mashed.
- Using an immersion blender (or transferring part of the soup to a high powered blender carefully) blend a portion of the soup until thickened but chunks of potato still remain.
- Pour in the heavy cream and add the sausage and grated cheese into the soup.
Serving and Topping Ideas
Serve Loaded Beer Cheese Soup with:
- Pretzel Bread: If you are local to an HEB I highly recommend the pretzel baguette they keep in the freezer section!
- Buttermilk Biscuits – These drop style biscuits are quick and easy with no layering needed.
- Simple Green Salad: Or try our Mexican Salad, a fun twist on a classic side salad.
Topping Ideas:
- Green Onion
- Fresh Parsley
- Extra grated cheese
- fresh cracked black pepper
- sour cream (make it even creamier by stirring in a dollop!
Leftovers & Storage: Store in a sealed container in the refrigerator for up to 4 days. It is not recommended to freeze this soup.
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Sausage and Potato Beer Cheese Soup
Ingredients
- 1 pound ground sausage use a mild heat level
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 cups yellow or gold potatoes chopped
- ½ cup yellow onion diced
- 1 carrot peeled, and diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 2 cups chicken broth low or no sodium
- 12 ounces beer (light or pilsner)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground mustard
- ½ cup heavy cream
- 2 cups sharp cheddar cheese grated
Instructions
- Cook sausage in a large dutch oven breaking apart as it cooks until cooked through and no longer pink.
- Remove the sausage to a plate and set aside. Remove any grease from the sausage from the dutch oven, then return to the stovetop.
- In the same pot, drizzle with olive oil and add the butter, allow this to heat until the butter is melted. Then sauté the onion, carrots, and celery.
- Once softened and cooked through add the garlic and cook an additional 30 seconds.
- Add in the seasonings and stir to combine. Then pour in the broth and beer.
- Add the chopped potatoes and stir to ensure potatoes are fully submerged in the broth.
- Bring to a low simmer, then reduce heat to low and cover with the lid.
- Allow the soup to cook for 15-20 minutes, or until the potatoes are softened and easily mashed.
- Remove the soup from the heat.
- Using an immersion blender, blend the soup until thick and creamy while still leaving chunks of potato.
- Pour in the heavy cream and stir to combine.
- Add the cooked ground sausage and grated cheese into the pot. Stir together until the cheese is fully melted and incorporated into the soup.
- Serve topped with fresh chopped green onion and parsley as desired.
Equipment
Notes
- Leftovers: Store leftover soup in a sealed container in the refrigerator for up to 4 days. Reheat on stovetop or in microwave. Due to the cream you will most likely have to stir together when reheating.
- Freezing: It is not recommended to freeze this soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loaded Beer Cheese Soup FAQs
The best beer for soup is going to be a light, malty beer such as a pilsner. Avoid using heavier hoppy beers such as stouts or IPAs since these can make your soup taste bitter.
Use a flavorful cheese that melts well. Great options include sharp or medium cheddar, or gruyere.
Yes, kids can enjoy beer cheese soup. Almost all alcohol evaporates during the cooking process, for more information what actually happens when you cook alcohol here’s an article.
I’m considering using a can of cheddar cheese soup in place of shredded cheese!?! Wondering if you have ever done so!?!
Hi Karen, this isn’t something I have done, but I imagine it would work well!