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–+ servings
Beer Cheese Potato Soup with Sausage Bliss

Savor the Bliss of Beer Cheese Potato Soup with Sausage

This Beer Cheese Potato Soup with Sausage is a comforting and hearty dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 5 slices Bacon Substitute with turkey bacon for a lighter option.
  • 12 ounces Sausage Italian, chorizo, or breakfast sausage.
  • 1 medium Onion Diced onion for easy prep.
  • 2 medium Carrots Diced fresh.
  • 2 stalks Celery Diced fresh.
  • 3 cloves Garlic Minced fresh.
For the Thickening and Flavor
  • 1 third cup Flour Can be swapped with cornstarch for gluten-free options.
  • 12 ounces Beer Light ales or lagers.
  • 4 cups Chicken Broth Vegetable broth works for vegetarian options.
For the Creaminess
  • 4 medium Potatoes Diced Yukon Gold or russet.
  • 1 teaspoon Thyme Fresh preferred.
  • 1 teaspoon Smoked Paprika
  • 1 cup Heavy Cream Can use half-and-half for lighter versions.
  • 8 ounces Cream Cheese Softened.
  • 2 cups Cheddar Cheese Avoid pre-shredded to prevent clumping.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Cook chopped bacon over medium heat for about 6–8 minutes, until crispy. Transfer to a paper towel-lined plate, leaving drippings.
  2. Add sliced sausage to the drippings and cook for about 5 minutes until browned. Set aside with bacon.
  3. Add diced onion, carrots, and celery; sauté for about 5 minutes. Stir in minced garlic for 30 seconds.
  4. Sprinkle flour over vegetables, stir for 1 minute, then gradually add beer, stirring until bubbly and slightly thickened.
  5. Add chicken broth, stir well, and bring to a simmer. Reduce heat and cook for 10 minutes.
  6. Incorporate diced potatoes, thyme, and smoked paprika; simmer for 15–20 minutes, until potatoes are tender.
  7. Mix in cooked bacon and sausage, stir in heavy cream, and heat on low for 5 minutes, ensuring not to boil.
  8. Remove from heat, stir in cream cheese and cheddar until melted and smooth.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 35gProtein: 22gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1100mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Let the soup rest for at least 30 minutes before serving for better flavor melding. Always use fresh herbs for best results.

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