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Beer Cheese Potato Soup with Sausage

Source: Found on Pinterest

A hearty soup that combines the well known flavors of
sausage and potato soup with the classic Wisconsin Beer soup.
The Sam Adams Octoberfest beer paired perfectly for this soup

Ingredients

  • 19.5 oz. spicy turkey sausage (Jenni-O Hot Italian Sausage links)
  • 4 Tbls. butter
  • 1 medium white onion, diced
  • 1 c. chopped carrots
  • 1 c. chopped celery
  • 5 cloves garlic, minced
  • 2 t. dried oregano
  • 1 t. dried thyme
  • 6 Tbls. unbleached all-purpose white flour
  • 44 oz. chicken stock (Kitchen Basics) or 3 (14.5 oz.) cans chicken broth
  • 12 oz. good quality beer (we like Sam Adams Octoberfest)
  • 2 lbs. russet potatoes, diced in ½" pieces
  • 1 c. heavy cream (or half & half)
  • 6 oz. low-fat sharp cheddar cheese, shredded
  • 1 t. balsamic vinegar
  • kosher salt, to taste
  • fresh cracked pepper, to taste

Garnishes

  • sliced scallion onions
  • additional shredded low-fat sharp cheddar cheese

Instructions

Using a knife, slit sausage links and remove sausage from casings.

Heat a large pot over medium heat. Add turkey sausage and brown, crumbling with a spatula until cooked through. Remove from pan to a plate lined with paper towel to absorb grease and set aside.

Heat butter in the same large pot (no need to wipe it out) over medium high heat.

Add onion, carrots, celery and a pinch of salt and pepper. Cook, stirring frequently for 10-12 minutes.

Turn heat to medium and add garlic, oregano and thyme and cook for another minute.

Then add flour and stir to coat veggies. Cook for one minute more, stirring frequently.

Stir in beer, chicken stock or broth, and diced potatoes along with another pinch of salt and pepper. Cover, turn heat up to medium high and bring to a simmer. Once it begins to simmer, turn heat to low, cover and simmer 12-17 minutes or until potatoes and carrots are fork tender. <b
Stir occasionally to prevent potatoes from sticking to the bottom of the pot.

Remove soup from heat. Transfer half (about 32 oz. or 4 cups) of the soup mixture to a high speed blender . . . remove the knob in the lid and lightly place a piece of paper towel over the hole in the lid to help the hot steam to escape and stop splatters when blending. If lid is on tight, you will have a mess, soup will splatter everywhere when blender is on. Blend or puree until smooth and creamy. Pour back into pot.

Stir in heavy cream or half & half and shredded cheese. Then add balsamic vinegar.

Add cooked sausage back into the pot. Heat the soup over medium heat for a couple minutes, until sausage is heated through.

Garnish with green onions and shredded cheddar cheese and enjoy!

Serves 8

NOTE: Do not use cheap beer! The better quality beer, the better this soup will taste.