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Beer and Cheddar Soup with Kielbasa Sausage


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  • 2 tablespoonsplus 2 teaspoons vegetable oil, divided
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 6 tablespoons(3/4 stick) unsalted butter
  • 1/3 cupall-purpose flour
  • 3 cupslow-sodium chicken broth
  • 12 ounceslager (such as Brooklyn Brewery)
  • 1/2 cupheavy cream
  • 8 ouncesmild yellow cheddar, grated
  • Kosher salt, freshly ground pepper
  • 1 poundlink kielbasa sausage, cut into 6-8 pieces
  • 1 apple, cored, sliced



Step 1

• Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, 8-10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add butter and stir until melted. Add flour and cook, stirring constantly, until beginning to turn golden brown, about 4 minutes.

• Whisk in broth, beer, and cream. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 10-15 minutes. Reduce heat to low and whisk in cheese a handful at a time, whisking to combine after each addition. Cover and let sit for 10 minutes to ensure cheese is melted. Working in batches if needed, transfer soup to a blender and purée until smooth (alternatively, use an immersion blender in the pot). Season with salt and pepper.

Using a paring knife, score sausage, spacing cuts 1/2 inch apart. Heat 1 teaspoon oil in a large grill pan or skillet over medium-high heat. Cook sausages, turning occasionally, until browned and crisp in spots, 8-10 minutes. Transfer to a plate.

• Toss apple in remaining 1 teaspoon oil in a small bowl. Cook in same grill pan until softened and slightly charred on both sides, about 2 minutes per side.

• Divide soup among bowls; top with sausage and apple.

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