Beer Cheese Soup

This delicious Beer Cheese Soup with Kielbasa is a quick and creamy comfort meal perfect for cozy nights. With simple ingredients like cheddar, garlic, and beer, this easy recipe delivers rich, cheesy goodness in every spoonful. The crispy bites of browned kielbasa add a savory twist, making this soup a true crowd-pleaser!

Recipe Ingredients:

• 1 pound kielbasa, diced
• 4 cloves garlic, minced
• 1 yellow onion, diced small
• 1/4 cup all-purpose flour
• 12 ounces beer
• 4 cups chicken stock
• 2 cups heavy cream
• 3 cups grated Cheddar, plus more for garnish
• Kosher salt and freshly ground black pepper
• Sour cream and sliced green onion, for garnish

How To Make Beer Cheese Soup?

1. Brown the Kielbasa: In a large, heavy-bottomed pot over medium heat, cook the diced kielbasa until browned, about 6-7 minutes. Remove with a slotted spoon and set aside.
2. Sauté the Aromatics: Add the minced garlic and diced onion to the grease left in the pot. Cook until the onion is translucent, approximately 3-4 minutes.
3. Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring to combine. Let it cook for 1-2 minutes while stirring constantly.
4. Add Liquids: Gradually whisk in the beer, then pour in the chicken stock and heavy cream. Bring the mixture to a boil.
5. Melt in the Cheese: Reduce heat to medium and stir in the grated Cheddar cheese a handful at a time, allowing each addition to melt fully before adding the next.
6. Season and Serve: Taste the soup and season with salt and black pepper as needed. Serve in bowls, garnished with a dollop of sour cream, sliced green onions, extra grated Cheddar, and the reserved kielbasa.

Recipe Tips:

• Choose the Right Beer: Use a mild beer like a light lager or amber ale to avoid bitterness. Avoid hoppy beers, as they can overpower the soup’s creamy flavor.
• Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated cheddar will give the soup a perfect, velvety texture.
• Control the Heat: When adding cheese, keep the heat at medium and stir continuously to prevent the cheese from clumping or the soup from splitting.
• Avoid a Thin Soup: If your soup is too thin, let it simmer longer to reduce, or whisk a tablespoon of flour with water to create a slurry and stir it in.
• Maximize Flavor: Brown the kielbasa well at the start and don’t discard the drippings. They add a rich, savory base to the soup that enhances every bite.

Check out More Recipes:

• Homemade Bean With Bacon Soup
• Bean And Bacon Soup Recipe
• 7-Can Soup
• Homemade Chicken Soup
• French Onion Soup Recipe

Beer Cheese Soup

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:American Courses:soup

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings: 6 minutesCalories:868 kcal Best Season:Suitable through the year

Description

This delicious Beer Cheese Soup with Kielbasa is a quick and creamy comfort meal perfect for cozy nights. With simple ingredients like cheddar, garlic, and beer, this easy recipe delivers rich, cheesy goodness in every spoonful. The crispy bites of browned kielbasa add a savory twist, making this soup a true crowd-pleaser!

Ingredients

• 1 pound kielbasa, diced
• 4 cloves garlic, minced
• 1 yellow onion, diced small
• 1/4 cup all-purpose flour
• 12 ounces beer
• 4 cups chicken stock
• 2 cups heavy cream
• 3 cups grated Cheddar, plus more for garnish
• Kosher salt and freshly ground black pepper
• Sour cream and sliced green onion, for garnish

Instructions

1. Brown the Kielbasa: In a large, heavy-bottomed pot over medium heat, cook the diced kielbasa until browned, about 6-7 minutes. Remove with a slotted spoon and set aside.
2. Sauté the Aromatics: Add the minced garlic and diced onion to the grease left in the pot. Cook until the onion is translucent, approximately 3-4 minutes.
3. Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring to combine. Let it cook for 1-2 minutes while stirring constantly.
4. Add Liquids: Gradually whisk in the beer, then pour in the chicken stock and heavy cream. Bring the mixture to a boil.
5. Melt in the Cheese: Reduce heat to medium and stir in the grated Cheddar cheese a handful at a time, allowing each addition to melt fully before adding the next.
6. Season and Serve: Taste the soup and season with salt and black pepper as needed. Serve in bowls, garnished with a dollop of sour cream, sliced green onions, extra grated Cheddar, and the reserved kielbasa.

Notes

• Choose the Right Beer: Use a mild beer like a light lager or amber ale to avoid bitterness. Avoid hoppy beers, as they can overpower the soup’s creamy flavor.
• Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated cheddar will give the soup a perfect, velvety texture.
• Control the Heat: When adding cheese, keep the heat at medium and stir continuously to prevent the cheese from clumping or the soup from splitting.
• Avoid a Thin Soup: If your soup is too thin, let it simmer longer to reduce, or whisk a tablespoon of flour with water to create a slurry and stir it in.
• Maximize Flavor: Brown the kielbasa well at the start and don’t discard the drippings. They add a rich, savory base to the soup that enhances every bite.

Keywords:Beer Cheese Soup