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:
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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
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and then place them in a pot with some water
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make sure all the potatoes are completely submerged in the water
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and then boil the potates until they are fork tender 30-45 minutes

then drain them
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Place the potatoes into a food processor
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and add a little chicken stock
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Blend a little, then add a little more stock and cream

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then I changed my mind and added all the cream
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and then blend until the potatoes are nice and smooth
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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
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melt it completely before adding the onions
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ok the butter is melted now add the chopped onions
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Saute them until they are translucent about 7-10 minutes
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stirring occasionally
then once they are cooked to your liking
add the minced garlic
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MMMM garlic

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

Now add in the good stuff, the beer
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I actually don’t like beer. I do like it in food, but I don’t drink it ewwww

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Pour the whole bottle in
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foamy
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cook that a couple of minutes and stir it around a little

Then add in the rest of the chicken broth
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32 oz of chicken broth total is what I used
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now add in the potatoes that you blended earlier
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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 DSC_0235-1

and add in about 3 tablespoons of corn starch
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mix it well with a fork or whisk

and then add it back to the soup
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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)


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stir

Then add in some freshly ground black pepper, to taste
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then I pulled out my handy-dandy hand blender and blended the soup
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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
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then I blended it more to make sure to get any chunks out and make sure everything was all mixed in really well
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Then I had Normy grate/shred the cheese for me
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Hey Normy do you like grating the cheese?
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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
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Place the cheese in the soup
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and stir it in and melt
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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
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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
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and then cut into little chunks like so
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the added them to the soup
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stir in
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let them simmer in the soup for 10-15 minutes and then serve
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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!

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