Cheddar, Beer, And Kielbasa Soup Recipe

Name: Cheddar, Beer, And Kielbasa Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb kielbasa, cut into 1/2-inch half-moons; 2 tablespoons unsalted butter; 2 onions, chopped; 1/4 teaspoon fresh ground black pepper; 4 garlic cloves, minced; 1/4 cup all-purpose flour; 4 cups chicken stock; 1 (12 ounce) bottle lager beer; 4 sprigs fresh thyme; 3 cups shredded cheddar cheese (tossed with 1 T all-purpose flour); salt; 2 tablespoons minced fresh flat leaf parsley

Servings: persons

2 tablespoons olive oil
1 lb kielbasa, cut into 1/2-inch half-moons
2 tablespoons unsalted butter
2 onions, chopped
1/4 teaspoon fresh ground black pepper
4 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken stock
1 (12 ounce) bottle lager beer
4 sprigs fresh thyme
3 cups shredded cheddar cheese (tossed with 1 T all-purpose flour)
salt
2 tablespoons minced fresh flat leaf parsley

1
In a large pot, heat oil over medium heat.
2
Add sausage and saute until lightly browned, 3-4 minutes.
3
Remove with a slotted spoon to a plate lined with paper towels; set aside.
4
Add butter to the pot and heat until melted.
5
Add onions and pepper; saute until onions are slightly caramelized, about 10 minutes.
6
Add garlic and saute for 1 minute.
7
Sprinkle with flour and saute for 2 minutes.
8
Gradually whisk in stock, beer, and thyme; bring to a boil, stirring often.
9
Decrease heat and simmer, stirring occasionally, for 30 minutes.
10
Discard thyme sprigs.
11
Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted and soup is smooth.
12
Do not let boil.
13
Add reserved sausage.
14
Remove from heat, taste and adjust seasoning with salt and pepper.
15
Ladle into heated bowls and garnish with parsley and croutons (if desired).

1057

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb kielbasa, cut into 1/2-inch half-moons, 2 tablespoons unsalted butter, 2 onions, chopped, and more.

Yes, Cheddar, Beer, And Kielbasa Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar, Beer, And Kielbasa Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions