Recipe courtesy of Heidi Eichentopf

Otto's Beer Cheese Soup

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 8 to 10 servings
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Ingredients

1/2 cup butter

1 chopped medium sized yellow onion

At least 1/2 cup chopped carrot

At least 1/2 cup chopped celery

1 cup all-purpose flour

2 cups chicken broth

1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)

7 ounces extra-sharp Cheddar, shredded

7 ounces processed Swiss cheese, shredded

2 cups half-and-half

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)

Directions

  1. Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.
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