This hearty soup combines the well known flavors of sausage and potato soup with the very classic Wisconsin beer cheese soup.
Prep ingredients as you go. While the sausage is browning, chop your onion, carrots and celery. Then while the onion, carrots and celery are cooking, mince your garlic and dice your potatoes. While the potatoes are simmer, grate your cheddar. This will save you lots of precious prep time!
Buy a block of cheese and shred it yourself. It’s often cheaper to buy a block of cheese rather than a bag of shredded. Freshly shredded cheese will also melt better as pre-shredded cheese is coated in cellulose to help the shreds not stick together, which can also prevent the cheese from melting evenly.
Use good quality beer. Skip the Bud Light and find a high quality craft beer with a flavor that you enjoy. No dark beer, stick to lagers, ales, IPAs or the like.
Use your favorite sausage – if you like it spicy (like me) use that. If you’re more into a mild Italian sausage, that will work great too!
Salt liberally throughout cooking. The ingredients in this soup are simple, so be sure to salt liberally throughout the cooking process.
Keywords: sausage potato soup, beer cheese soup, cheesy potato soup