Total Time
Prep 10 mins
Cook 30 mins

Cheesy, a bit zippy sausage soup.

Ingredients Nutrition


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


Most Helpful

I added 2 celery ribs and 2 carrots and sauteed them with the onion. Then I added the diced potatoes and 1 cup chicken stock. Once the potatoes were soft, I used the potato masher to mash about half of the mixture. This gave the soup a thicker teture without using flour. Towards the end, i added 1/4 teaspean of tumeric and a dash of hot sauce. The soup had great texture and depth. I'd definitely do this one again.

Cincichic January 02, 2011

Made a double batch for a work luncheon. Turned out a little too salty (probably from the andouille sausage I chose). Added a generous pinch of brown sugar to tone down the salt and enhance the beer flavor - worked like a charm! And ditto to other comments about using a dark beer. I love cooking with beer, and this soup needs that rich, deep flavor that a stout or very dark lager will give.

Swimfrog05 October 10, 2012

This was a wonderful soup for a chilly night. The one thing I did do is add a little instant potato because I wanted it thicker, but besides that it was perfect!

CareyLee December 30, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a