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Sausage and Cheddar Beer Soup

Have a big crockpot of this sausage and cheddar beer soup on hand for the big game. A “super bowl” of soup for the Super Bowl!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Slow Cooker, soups
Cuisine: American
Keyword: beer, cheddar cheese soup, sausage
Servings: 10
Calories: 387kcal


  • 1 pkg 12-16 oz smoked sausage or kielbasa, sliced in 1/8-inch slices
  • 1/2 cup chopped onion
  • 2 green onions thinly sliced
  • 2 cloves garlic minced
  • 1/4 cup butter
  • 1/2 cup flour
  • 1/2 tsp dry mustard i.e. Colemans
  • 2 cups frozen hash brown potatoes use the cubed kind, not the shredded
  • 5 cups chicken stock preferably unsalted or low sodium
  • 1 cup heavy cream
  • 1 bottle/can 12-oz beer
  • 2 cups shredded yellow sharp cheddar cheese
  • 1 cup shredded white cheddar I use Cabot Seriously Sharp
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes optional


  • Allow the shredded cheese to come to room temperature (about 30 minutes)
  • Melt butter in a large (4-5 qt) dutch oven over medium heat. Add the sliced sausage and cook until it just begins to brown.
  • Add the onion, green onion and garlic to the pot. Saute over medium heat about 5 minutes.
  • Add the flour and mustard; stir in well and let this cook about 1 minute.
  • Stir in the stock and beer; add the frozen potatoes. Bring to a boil and cook uncovered for 10-15 minutes or until potatoes are soft.
  • Stir in the cream and heat through.
  • Slowly add the cheddar cheeses, stirring constantly, until cheeses are completely melted.
  • Stir in the Parmesan cheese and red pepper flakes if using.
  • Transfer to a 4-5 quart slow cooker, cover and set the heat to "warm/keep warm."
  • Makes approximately 10 servings.


Serving: 1serving | Calories: 387kcal | Carbohydrates: 19g | Protein: 16g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 88mg | Sodium: 521mg | Potassium: 328mg | Fiber: 1g | Sugar: 3g | Vitamin A: 913IU | Vitamin C: 5mg | Calcium: 329mg | Iron: 1mg