Beer cheese soup with sausage is a hearty, creamy Midwestern classic that combines sharp cheddar, a rich beer broth, and savory smoked sausage in one satisfying bowl. The beer adds a subtle malty depth that cuts through the cheese, while the sausage makes it substantial enough for a main course. This recipe is straightforward, uses common ingredients, and comes together in about 45 minutes—perfect for a cozy weeknight dinner.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) smoked sausage (such as kielbasa), sliced into 1/4-inch rounds
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour
- 1 (12 fl oz / 355 ml) bottle of lager or pale ale (not too hoppy)
- 4 cups (960 ml) chicken or vegetable broth
- 1 tsp (5 g) Dijon mustard
- 1 tsp (2 g) Worcestershire sauce
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 3 cups (340 g) shredded sharp cheddar cheese (about 12 oz / 340 g)
- 1 cup (240 ml) heavy cream or half-and-half
- 2 tbsp (8 g) chopped fresh chives or parsley for garnish (optional)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced sausage and cook, stirring occasionally, until browned on both sides, about 5–7 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
- In the same pot, add the onion, carrots, and celery. Cook over medium heat, stirring often, until the vegetables are softened and the onion is translucent, about 5–6 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes, allowing the alcohol to cook off slightly.
- Add the broth, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes, until the vegetables are tender.
- Reduce the heat to the lowest setting. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is completely melted before adding more. Do not let the soup boil after adding the cheese, or it may curdle.
- Stir in the heavy cream and the cooked sausage. Heat gently for another 2–3 minutes, just until warmed through. Taste and adjust seasoning with salt and pepper if needed.
- Ladle into bowls and garnish with fresh chives or parsley if desired. Serve hot.
Tips
- Choose the right beer: A light lager or a mild pale ale works best. Avoid strongly hopped IPAs or dark stouts, as they can make the soup bitter or overpower the cheese.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Shredding a block of cheddar yourself ensures a smooth, creamy texture.
- Keep the heat low when adding cheese: High heat can cause the cheese to separate and turn stringy. Always melt cheese over low heat, stirring constantly.
- Thicken if needed: If the soup is thinner than you like, mix 1 tablespoon (8 g) of cornstarch with 2 tablespoons (30 ml) of cold water and stir it in during the last few minutes of simmering.
Serving Suggestions
This beer cheese soup is hearty enough to stand alone, but it pairs beautifully with a crusty baguette, soft pretzels, or garlic bread for dipping. For a lighter side, serve it with a simple green salad dressed with vinaigrette. You can also top each bowl with extra shredded cheese, crumbled bacon, or a dollop of sour cream.
Variations
- Vegetarian version: Omit the sausage and use vegetable broth. Add a cup of cooked white beans or extra vegetables like potatoes or broccoli for substance.
- Spicy kick: Use andouille sausage instead of kielbasa, and add a pinch of cayenne pepper or a minced jalapeño with the vegetables.
- Different cheese: Substitute half the cheddar with smoked gouda or gruyère for a smokier, nuttier flavor.
- Add potatoes: Stir in 1–2 diced russet potatoes (about 2 cups / 300 g) with the broth and simmer until tender for a chunkier, more filling soup.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; thin it with a splash of broth or milk when reheating. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each. Avoid boiling, as it can cause the cheese to separate. This soup can also be frozen for up to 3 months, though the texture may change slightly upon thawing—stir well after reheating.
Frequently Asked Questions
Can I use a non-alcoholic beer? Yes, non-alcoholic beer works well. The flavor will be slightly less complex, but the soup will still be delicious. Choose a non-alcoholic lager for the best results.
What if I don’t have heavy cream? You can substitute half-and-half or whole milk, but the soup will be less rich. For a dairy-free option, use full-fat coconut milk, though it will add a slight coconut flavor.
Why did my soup turn grainy? Graininess usually happens when the cheese is added at too high a temperature or when pre-shredded cheese is used. To fix it, try blending the soup with an immersion blender until smooth, or prevent it by always melting cheese over low heat.
Can I make this soup ahead of time? Yes, you can make it a day ahead. Reheat gently over low heat, adding a little broth to loosen it. The flavor often improves after resting overnight.
What can I use instead of smoked sausage? Any cooked sausage works—bratwurst, Italian sausage, or even leftover grilled chicken. If using raw sausage, cook it thoroughly (to 160°F / 71°C for ground meat) before adding.
Is the alcohol completely cooked off? No, some alcohol remains after simmering. If you prefer no alcohol, use non-alcoholic beer or replace the beer with an equal amount of extra broth.
Related
- When Are Carrots Ready to Harvest? Signs & Tips
- Where Are Strawberries Grown? Top Regions & Seasons
- Cayenne Pepper in Garden: Natural Pest Deterrent
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).