Beer Cheese Kielbasa Soup

So I came up with recipe one Friday evening and it was chilly outside I wanted to make Beer Cheese soup. But I felt the soup needed a protein so I decided at the last-minute to add in Kielbasa. I thought about adding ham but thought the Kielbasa would taste better so I went with it and this is what I came up with…

So you will need:

8 Red potatoes, Peeled
1 Yellow onion, Chopped
2 cloves of garlic, Minced
1 12 oz Bottle of Fat Tire beer
32 oz of Chicken Broth/Stock
Kosher Salt & Freshly Ground Black Pepper, To taste
Half Pint Heavy Cream
8 oz of Extra Sharp Cheddar Cheese, Shredded/Grated
13.5 oz Polish Kielbasa
(Not shown in this picture but I added it)
4 tbsp of unsalted butter
Corn Starch
Garlic salt

So start by peeling 8 medium red potatoes, and wash them

and then place them in a pot with some water

make sure all the potatoes are completely submerged in the water

and then boil the potates until they are fork tender 30-45 minutes

then drain them

Place the potatoes into a food processor

and add a little chicken stock

Blend a little, then add a little more stock and cream

then I changed my mind and added all the cream

and then blend until the potatoes are nice and smooth

Instead of using flour to thicken my soup I do the potatoes like this as it adds as a thickener instead of using flour and milk.

Now grab a stock pot or dutch oven and preheat it to medium heat and melt 4 tablespoons of butter

melt it completely before adding the onions

ok the butter is melted now add the chopped onions

Saute them until they are translucent about 7-10 minutes

stirring occasionally
then once they are cooked to your liking
add the minced garlic

MMMM garlic

Stir that around with the onions and butter for about a minute.

Now add in the good stuff, the beer

I actually don’t like beer. I do like it in food, but I don’t drink it ewwww

Pour the whole bottle in

foamy

cook that a couple of minutes and stir it around a little

Then add in the rest of the chicken broth

32 oz of chicken broth total is what I used

now add in the potatoes that you blended earlier

Stir it around, maybe even whisk it some so that it blends all together

Then I take about a cup of the potatoes and broth and spoon it into a measuring cup

and add in about 3 tablespoons of corn starch

mix it well with a fork or whisk

and then add it back to the soup

and whisk everything together

I like really thick beer cheese soup

Then add in some garlic salt to taste (Lawry’s Garlic Salt with parsley is my FAVORITE garlic salt to use always)

stir

Then add in some freshly ground black pepper, to taste

then I pulled out my handy-dandy hand blender and blended the soup

Blend it until its nice and smooth. Makes for a smooth, silky, beer, cheesy good soup

Then taste it, test it for seasoning.

I ended up adding in more garlic salt

then I blended it more to make sure to get any chunks out and make sure everything was all mixed in really well

Then I had Normy grate/shred the cheese for me

Hey Normy do you like grating the cheese?

He sure does!

I had him grate 8 oz extra sharp cheddar and I had about 4 oz of Monterey jack that I had and decided to use it too

Place the cheese in the soup

and stir it in and melt

Now let the soup simmer and warm all the way through and let the cheese melt while you cook the Kielbasa.

I used my Cast iron grille pan to cook mine

once cooked all the way through. 10 minutes! I just guessed. I cooked them until they looked done.

Then pulled them off and let them cool for a minute and then sliced them like so

and then cut into little chunks like so

the added them to the soup

stir in

let them simmer in the soup for 10-15 minutes and then serve

You could add more grated cheese or green onions as a garnish or eat just as is…

Cheesy, creamy and salty from the kielbasa and a hint of beer! This is the perfect MAN soup!