Beer cheese soup may be a staple among Wisconsin households, but its goodness has caught on with the rest of the country. How could it not? Its flavors are deep and creamy, and it’s easy to create your own take on the dish. Take for example this sausage in beer cheese soup. You’ll love eating this soup on cold, blustery days.
Beer cheese soup is great in itself, but adding sausage and veggies in this Wisconsin specialty dish lifts it up to a new level of wow. Plus, this meaty and creamy soup is cooked in a slow cooker for added convenience. This fabulous recipe for sausage in beer cheese soup is from Kyndra of Peace, Love and Low Carb.
14 oz. Beef Smoked Sausage – Halved and Sliced
32 oz. Beef Stock
12 oz. Bottle of Beer – (Gluten free beer if needed)
1 Cup Carrot – Chopped
1 Cup Celery – Chopped
1 Small Onion – Diced
4 Cloves Garlic – Minced
1 tsp. Red Pepper Flakes
1 tsp. Sea Salt – More if desired
½ tsp. Black Pepper
1 Cup Heavy Cream
8 oz. Cream Cheese
2 Cups Sharp Cheddar Cheese – Shredded
(2 Tbs. Peace and Love)
InstructionsHeat slow cooker on high setting.To the slow cooker, add sausage, beef stock, beer, carrot, celery, onion, garlic red pepper flakes, sea salt, and pepper. Cook on high 4 hours.Add heavy cream, cream cheese and cheddar cheese. Stir until there are no longer any clumps of cream cheese. Using a whisk will help this process along. Taste to see if more salt and pepper is desired. Cook additional 2 hours
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Peace, Love and Low Carb.