Description

This hearty Beer Cheese Potato Soup with Sausage is a comforting blend of tender Yukon Gold potatoes, smoky kielbasa, crispy bacon, and a rich, creamy cheese base infused with lager or ale beer. Perfect for chilly days, this soup offers layers of flavor with smoked paprika, Dijon mustard, and a touch of cayenne for subtle heat, topped with fresh green onions, chives, and extra bacon bits.

Ingredients

Scale

Meat & Bacon

1 pound kielbasa or bratwurst sausage, sliced into half-moons
4 strips thick-cut bacon, chopped

Vegetables

2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 green onions, sliced thin
Fresh chives, chopped (for garnish)

Liquids

4 cups chicken broth
12 oz beer (lager or ale works best)
1 cup heavy cream

Dairy

2 cups sharp cheddar cheese, freshly grated
1/2 cup cream cheese, softened

Dry Ingredients & Spices

3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and black pepper to taste
Pinch of cayenne pepper (optional)

Toppings

Extra bacon bits for topping

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Instructions

Build the Flavor Base: Cook the chopped bacon in a large, heavy-bottomed pot over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon, leaving the rendered bacon fat in the pot. Add sliced sausage and brown in the bacon fat until golden on both sides, about 5 minutes. Remove sausage and set aside with bacon.
Create the Vegetable Foundation: In the same pot, add diced onion, carrots, and celery. Cook until onions are translucent and vegetables soften, about 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
Build the Soup Base: Sprinkle flour over the vegetables and stir constantly for about a minute to remove raw flour taste. Slowly pour in beer, stirring to prevent lumps. Add chicken broth and bring to a simmer.
Add the Potatoes: Add diced potatoes, dried thyme, and smoked paprika to the pot. Bring to a gentle boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes.
Create the Creamy Base: Return bacon and sausage to the pot. Stir in heavy cream and Dijon mustard. Allow to warm through for 2-3 minutes.
Finish with Cheese: Remove pot from heat to prevent cheese from becoming stringy. Gradually stir in softened cream cheese, then slowly add grated cheddar, stirring until smooth and fully melted. Adjust seasoning with salt, black pepper, and cayenne pepper if desired.

Notes

Use Yukon Gold potatoes as they hold their shape well during cooking.
Select a lager or ale beer for the best flavor; darker beers might overpower the soup.
Do not boil the soup after adding cheese to prevent curdling or stringiness.
For a spicier kick, add more cayenne pepper or hot sauce as preferred.
Leftovers store well refrigerated for 3-4 days and can be reheated gently on the stovetop.