Old World Sausage & Cheddar Beer Soup

Old World Sausage & Cheddar Beer Soup

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  • ¼ C unsalted butter
  • 12-16 oz. smoked kielbasa, cut into 1/8” pieces
  • ½ C onion, chopped
  • 3 green onions, sliced
  • 1 clove garlic, minced
  • 2/3 C flour
  • ½ tsp dry mustard
  • 1 tsp Dijon mustard
  • 5 C low sodium chicken stock or broth
  • 12 oz. beer (any kind)
  • 2 C cubed potatoes
  • 1 C heavy cream
  • 2 C shredded cheddar cheese
  • 1 C shredded white sharp cheese
  • ¼ C grated parmesan cheese
  • 1/8 tsp cayenne pepper
  • rye toast croutons


  1. Preheat oven to 400° F. Butter rye bread, bake until toasted. Cut into croutons and bake until crispy; set aside.  
  2. Melt butter in a Dutch oven. Brown the sausage. Add onions and garlic; sauté 5 minutes. Whisk in flour and mustards. Cook 1 minute over medium heat.  
  3. Whisk in the chicken stock and beer; add potatoes and cover. Cook 15-20 minutes. Stir in the cream and heat through. Add handfuls of the cheddar cheeses; stirring constantly until melted. Add the parmesan and pepper. Keep warm until ready to serve. Do Not Boil!
Old World Sausage & Cheddar Beer Soup
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