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…
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
and then boil the potates until they are fork tender 30-45 minutes
Blend a little, then add a little more stock and cream
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.
Stir that around with the onions and butter for about a minute.
I actually don’t like beer. I do like it in food, but I don’t drink it ewwww
cook that a couple of minutes and stir it around a little
Stir it around, maybe even whisk it some so that it blends all together
mix it well with a fork or whisk
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)
Blend it until its nice and smooth. Makes for a smooth, silky, beer, cheesy good soup
Then taste it, test it for seasoning.
He sure does!
Now let the soup simmer and warm all the way through and let the cheese melt while you cook the Kielbasa.
once cooked all the way through. 10 minutes! I just guessed. I cooked them until they looked done.
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!