Description
This indulgent soup combines creamy textures with bold flavors, featuring beer, cheese, and savory sausage. Perfect for chilly evenings and gatherings.
Ingredients
Scale
- 1 lb Bacon (or turkey bacon)
- 1 lb Sausage (Italian, chorizo, or breakfast)
- 1 medium Onion (Diced)
- 2 medium Carrots (Diced)
- 2 stalks Celery (Diced)
- 2 cloves Garlic (Minced)
- 1/4 cup Flour (or cornstarch for gluten-free)
- 1 12 oz Beer (light ales or lagers)
- 4 cups Chicken Broth (or vegetable broth)
- 2 cups Potatoes (Diced; or cauliflower for lower-carb)
- 1 tbsp Thyme (Fresh)
- 1 tbsp Smoked Paprika
- 1 cup Heavy Cream (or half-and-half)
- 8 oz Cream Cheese (Softened)
- 2 cups Cheddar Cheese (Shredded)
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove and drain on paper towels. In the same pot, cook the sausage until browned. Remove and set aside.
- In the rendered fat or a small amount of oil, sauté the onion, carrots, celery, and garlic until tender, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for a minute or two to eliminate the raw flour taste.
- Gradually pour in the beer and chicken broth, stirring constantly to avoid lumps. Bring to a simmer.
- Stir in the diced potatoes, thyme, and smoked paprika. Simmer until the potatoes are tender, about 10–15 minutes.
- Lower the heat and mix in the heavy cream, cream cheese, and the cooked meats. Stir in the cheddar cheese until melted and gooey. Season to taste.
Notes
Allow the soup to rest after cooking for flavors to meld. Shred cheese from a block for best melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg