Smoked Sausage Beer Cheese Soup Recipes

Steps:

• In a large saucepan boil potatoes in water until they start to get tender.
• Add onions, salt, sausage, black pepper, cayenne pepper and beer.
• Simmer until potatoes are completely tender.
• Add half and half and cheese and simmer until cheese melts (Add thickener if you prefer, flour, corn starch, or instant mashed potatoes).

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add sausage, onion, celery, carrot, and garlic.
• Saute for 5 minutes or until vegetables are tender.
• Add chicken broth, tomatoes and rice, and bring to a boil.
• Cover, reduce heat, and simmer 15 minutes or until rice is done.
• Salt and black pepper to taste.
• Remove from heat and add spinach.
• Stir until spinach wilts.
• Grab a big bowl and enjoy!