Warm up with a comforting bowl of Beer Cheese Potato Soup with Spicy Sausage, a hearty, rich, and flavorful dish perfect for cold days or a cozy night in. This creamy soup combines tender potatoes, spicy turkey sausage, sharp cheddar cheese, and a splash of beer to create a robust and satisfying meal. The addition of aromatic herbs like oregano and thyme, along with vegetables like carrots and celery, makes this soup both nourishing and indulgent. Whether you’re serving it for a family dinner or to impress guests, this dish is sure to be a hit!
Ingredients:
- 19.5 oz spicy turkey sausage
- 6 tablespoons butter
- 1 white onion, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 5 tablespoons flour
- 3 (14.5 oz) cans chicken broth
- 12 oz can of your favorite beer
- 2 lbs russet potatoes, diced into ½” pieces
- 1 cup heavy cream
- 8 oz sharp cheddar cheese, shredded
- 1 teaspoon white balsamic vinegar
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions:
- Cook the Sausage:
- Heat a large pot or Dutch oven over medium heat.
- Add the spicy turkey sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
- Once fully cooked, remove the sausage from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, heat the butter over medium heat until melted.
- Then, incorporate the diced onion, chopped carrots, and celery.
- Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
- Add the minced garlic, dried oregano, and thyme, and cook for another minute until fragrant.
- Make the Roux:
- Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to form a roux.
- This will help thicken the soup.
- Add the Liquids and Potatoes:
- Slowly pour in the chicken broth and the beer, stirring constantly to avoid lumps.
- Add the diced potatoes to the pot.
- Bring the mixture to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, or until the potatoes are tender.
- Finish the Soup:
- Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup.
- Add the cooked sausage back to the pot.
- Season with white balsamic vinegar, kosher salt, and fresh cracked black pepper to taste.
- Serve:
- Ladle the beer cheese potato soup into bowls and garnish with extra shredded cheese or fresh herbs, if desired.
Conclusion:
This Beer Cheese Potato Soup with Spicy Sausage is a perfect balance of creamy, cheesy goodness with a hint of spice from the turkey sausage and richness from the beer. It’s hearty enough to stand on its own as a meal, making it a comforting go-to recipe for any occasion. Whether you’re cozying up on a cold evening or feeding a crowd, this soup is sure to leave everyone satisfied!
Beer Cheese Potato Soup with Spicy Sausage
A rich and hearty beer cheese potato soup loadedwith spicy turkey sausage, tender potatoes, sharp cheddar cheese, and a blendof herbs for a flavorful and comforting meal.
Ingredients
- 19.5 oz spicy turkey sausage
- 6 tablespoons butter
- 1 white onion diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 5 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 5 tablespoons flour
- 3 14.5 oz cans chicken broth
- 12 oz can of your favorite beer
- 2 lbs russet potatoes diced into ½” pieces
- 1 cup heavy cream
- 8 oz sharp cheddar cheese shredded
- 1 teaspoon white balsamic vinegar
- Kosher salt to taste
- Fresh cracked black pepper to taste
Instructions
Cook the Sausage:
- Heat a large pot or Dutch oven over medium heat.
- Add the spicy turkey sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
- Once fully cooked, remove the sausage from the pot and set aside.
Sauté the Vegetables:
- In the same pot, heat the butter over medium heat until melted.
- Then, incorporate the diced onion, chopped carrots, and celery.
- Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
- Add the minced garlic, dried oregano, and thyme, and cook for another minute until fragrant.
Make the Roux:
- Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to form a roux.
- This will help thicken the soup.
- Add the Liquids and Potatoes:
- Slowly pour in the chicken broth and the beer, stirring constantly to avoid lumps.
- Add the diced potatoes to the pot.
- Bring the mixture to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, or until the potatoes are tender.
Finish the Soup:
- Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup.
- Add the cooked sausage back to the pot.
- Season with white balsamic vinegar, kosher salt, and fresh cracked black pepper to taste.
Serve:
- Ladle the beer cheese potato soup into bowls and garnish with extra shredded cheese or fresh herbs, if desired.