How to make Southern smoked sausage and beer cheese soup

Cooktop Cove: How to make Southern smoked sausage and beer cheese soup

By Audrey Michels

If you haven’t had beer cheese soup, you’re missing out. Think fondue, without the finessing. Fondue you can eat with a spoon. Fondue… with beer! It's all of that and more; a thick, cheesy soup with beer that makes the perfect combination of rich flavors. This version has the added layer of smoky sausage and the heartiness of diced potatoes!

This soup is great served with toasted bread, or anything else you might want with a soup made of beer and cheese. Just be sure you make enough for everyone!

Southern smoked sausage and beer cheese soup

20 minutes

35 minutes

55 minutes

1 tablespoon extra-virgin olive oil

½ lb andouille sausage, casings removed

2 stalks celery, diced

1 yellow onion, diced

3 cloves garlic, minced

2 potatoes, peeled and diced

1 tablespoon fresh thyme, chopped

1 12-ounce bottle pale beer

2 cups low-sodium chicken stock

4 tablespoons butter

¼ cup all-purpose flour

½ cup half-and-half

½ lb sharp cheddar cheese, shredded

½ cup pepper jack cheese, shredded

Salt and pepper to taste

Fill a medium saucepan with water and place it over a high heat until boiling. Reduce the heat to medium and add the potatoes. Cook until tender, about 15 minutes. Remove from heat and drain.

In a large saucepan, heat the olive oil over a medium-high heat. Add the sausage and cook until brown all over. Drain half of the drippings before adding the celery, onion, and garlic.

Cook the vegetables, stirring occasionally, until they begin to soften (about 5-7 minutes).

Add half of the beer and cook until reduced by half. Add the chicken stock and bring the mixture to a simmer.

While the soup is simmering, place a medium saucepan over a medium-high heat and add the butter and flour. Whisk constantly until the mixture begins to turn brown and thicken, about 2 minutes. Add the roux to the soup and stir until fully incorporated. Allow to simmer 6-8 minutes, until the soup begins to thicken.

Add the half-and-half, cheeses, potatoes, and remaining beer and stir until all the cheese has melted and everything is thoroughly combined and smooth, about 5 minutes.