Empty My Fridge
Ree Drummond's Beer Cheese Soup
Ingredients
- Kielbasa · diced1 lb
- Garlic · minced4 cloves
- Onion · diced1
- Flour¼ cups
- Beer12 oz
- Chicken stock4 cups
- Heavy cream2 cups
- Cheddar cheese · grated3 cups
- Salt
- Black pepper · ground
- Sour cream · sliced, for garnish
Instructions
- Brown the diced kielbasa in a large, heavy-bottomed pot over medium heat for 6 to 7 minutes. Remove it with a slotted spoon and set aside.
- Cook the garlic and onion in the fat left in the pot until the onion is translucent, 3 to 4 minutes.
- Sprinkle in the flour and stir. Cook the roux for 1 to 2 minutes, stirring constantly.
- Slowly whisk in the beer, then add the chicken stock and heavy cream. Bring to a boil.
- Stir in the grated Cheddar a handful at a time, letting each handful melt before adding the next. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with sour cream, sliced green onion, grated Cheddar and the reserved kielbasa.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicOnionCheeseCreamHeavy creamSour creamCheddar cheeseKielbasa
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