Beer Cheese Soup is perfect for fall, game day dinners or holiday parties. It’s great with soft pretzels or crusty bread for dipping!
Ingredients:
1 ½ cups shredded sharp cheddar cheese (6 ounces)
1 1/4 cups shredded white cheddar cheese (5 ounces)
3 tablespoons salted butter
8-10 ounces cooked kielbasa, sliced
½ cup finely chopped onion (1 small)
1/3 cup all-purpose flour
½ teaspoon dry mustard or 1 tablespoon Dijon mustard
½ teaspoon dried thyme or oregano, crushed
2 (14.5 ounce) cans chicken broth (reduced sodium if preferred)
1 (12 ounce) bottle beer (lager or pilsner, 1 ½ cups)
2 cups frozen diced hash brown potatoes
1 cup heavy cream
½ up chopped green onions (4 medium)
Toppers: hot sauce, fresh thyme leaves, shredded cheddar cheese, sliced green onions, French fried onions, etc.
Directions:
Step 1: Cook sausage and onion in the butter in 4-quart pot, stirring occasionally until onion is tender and sausage is browned.
Step 2: Stir in flour, mustard and thyme. (Mixture will be thick, cook a few minutes to cook off flour taste.) Add broth all at once and stir and cook until bubbly. Add beer and potatoes. Bring to boil and reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Add cream and heat through.
Step 3: Gradually add cheeses, stirring until melted. Add green onions, top with desired additional toppers.
