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Kielbasa And Beer Cheese Soup

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24 oz. velveeta, cubed

1 pound kielbasa, sliced into rounds

1 yellow onion, finely chopped

2 stalks celery, finely chopped

4 russet potatoes, peeled and cubed

3 cups low-sodium chicken broth

2 cups half-and-half

3/4 cup beer

2 tablespoons unsalted butter

1/2 teaspoon garlic powder

1/4 teaspoon paprika

Kosher salt and freshly ground pepper, to taste





Melt butter in a large stock pot over medium-high heat and sauté kielbasa, onion and celery.

Season with salt and pepper, paprika and garlic powder, and cook for 6-8 minutes, or until veggies are softened and kielbasa is browned.

Add potatoes and pour in chicken broth, then bring mixture to a boil.

Cook for 10 minutes, then reduce heat and let simmer for another 10, or until potatoes are cooked.

Optional: lightly mash potatoes with a masher.

Stir in half-and-half, velveetacheese and beer, then season again as needed.

Cook for 10-15 minutes, or until cheese is melted and smooth and potatoes are cooked.

Ladle into bowls and enjoy!



Recipe Source:  12tomatoes