Ingredients
- 1 pound kielbasa, diced
- 4 cloves garlic, minced
- 2 yellow onion, diced small
- 1/4 cup all-purpose flour
- 12 ounces beer
- 4 - 5 cups chicken stock
- 2 cups heavy cream
- 3 cups Cheddar, grated, plus more for garnish
- Kosher salt, to taste
- Ground black pepper, to taste
- Sour cream, for garnish
- Scallions, chopped, for garnish
How to Make
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Step 1: Rown the kielbasa in a large, heavy-bottom pot over medium heat, 6 to 7 minutes. Remove with a slotted spoon.
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Step 2: Add the garlic and onion to the grease in the pot, then cook until the onion is translucent, 3 to 4 minutes. Sprinkle over the flour and stir to combine. Let the roux cook for 1 to 2 minutes while you continue stirring. Slowly whisk in the beer, then add the stock and cream. Bring to a boil.
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Step 3: Stir in the Cheddar a handful at a time, letting each handful melt before adding the next. Season to taste with salt and pepper.
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Step 4: To serve, bowl up the soup, garnishing with the sour cream, green onion, grated Cheddar and reserved kielbasa.
We hope you enjoy this recipe!
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