Sausage and Potato Beer Cheese Soup

Bowl of potato and sausage beer cheese soup served with pretzel bread.

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Sausage and Potato Beer Cheese Soup

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.

Prep Time10

Cook Time30

Course: Soup

Cuisine: American

Servings:

Author: Serene

Equipment

dutch oven

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.

Notes

Meal Prep and Storage:

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.

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