This hearty soup combines the well known flavors of sausage and potato soup with the very classic Wisconsin beer cheese soup.
- 12 oz. spicy turkey sausage
- 6 tablespoons butter
- 1 yellow onion, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 5 tablespoons flour
- 5.5 cups low sodium chicken broth
- 12 oz. can of your favorite beer
- 3 medium russet potatoes, chopped in 1/2″ pieces
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- Kosher salt
- fresh cracked pepper
- Optional garnish: fresh chopped parsley and a sprinkle of cheese
- Heat a large pot over medium heat. Add turkey sausage and brown, crumbling with a spatula until cooked through. Drain grease form sausage and set aside.
- Heat butter in same large pot ( no need to wipe it out) over medium high heat. Add onion, carrots, celery and a large pinch of salt and pepper. Cook, stirring frequently for 12 minutes.
- Turn heat to medium and add garlic, oregano and thyme and cook for another minute. Then add flour and stir to coat veggies. Cook for two more minutes, stirring frequently.
- Stir in chicken broth, beer and diced potatoes along with another pinch of salt and pepper.
- Cover, turn heat up to medium high and bring to a simmer.
- Once it begins to simmer, turn heat to low and simmer 10-12 minutes or until potatoes are fork tender.
- Remove pot from heat and stir in heavy cream and shredded cheese.
- Stir until cheese has melted, garnish with fresh chopped parsley and enjoy!
Keywords: easy, simple, quick, family, dinner, weeknight, meal, recipe, carrots, celery, garlic, chicken broth, cheddar