Classic Sausage Beer Cheese Soup
Classic Sausage Beer Cheese Soup
Ingredients
For the Soup Base
- 1 pound Italian sausage, casings removed
- 2 tablespoons butter
- 1 yellow onion, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups lager beer
- 1 cup half-and-half
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped
- 1/2 cup croutons
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Cook until no pink remains, about 5-7 minutes. Drain off any excess grease and set the cooked sausage aside.
⏱️ 7 min
- 2
Reduce the heat to medium. Add the butter to the pot. Once melted, add the diced onion and celery. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally, then reduce heat to low.
⏱️ 5 min
- 6
Pour in the lager beer and half-and-half. Continue to simmer gently for 5 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 5 min
- 7
Add the shredded sharp cheddar cheese and cubed cream cheese to the pot. Stir continuously until both cheeses are completely melted and the soup is smooth and creamy. Do not allow the soup to boil once the cheese is added, as it can separate.
⏱️ 5 min
- 8
Stir in the Dijon mustard and Worcestershire sauce. Return the cooked Italian sausage to the pot.
⏱️ 1 min
- 9
Season with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped fresh chives and croutons.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Sausage Beer Cheese Soup
Ingredients
For the Soup Base
- 1 pound Italian sausage, casings removed
- 2 tablespoons butter
- 1 yellow onion, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups lager beer
- 1 cup half-and-half
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened, cut into cubes
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped
- 1/2 cup croutons
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Cook until no pink remains, about 5-7 minutes. Drain off any excess grease and set the cooked sausage aside.
⏱️ 7 min - 2
Reduce the heat to medium. Add the butter to the pot. Once melted, add the diced onion and celery. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min - 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally, then reduce heat to low.
⏱️ 5 min - 6
Pour in the lager beer and half-and-half. Continue to simmer gently for 5 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 5 min - 7
Add the shredded sharp cheddar cheese and cubed cream cheese to the pot. Stir continuously until both cheeses are completely melted and the soup is smooth and creamy. Do not allow the soup to boil once the cheese is added, as it can separate.
⏱️ 5 min - 8
Stir in the Dijon mustard and Worcestershire sauce. Return the cooked Italian sausage to the pot.
⏱️ 1 min - 9
Season with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped fresh chives and croutons.
⏱️ 2 min