Description

What makes this recipe truly special is its versatility and forgiving nature. Whether you’re cooking for a family dinner, hosting friends for a casual gathering, or simply craving something comforting after a long day,

Ingredients

Scale

Base Ingredients:

2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
1 pound kielbasa or bratwurst sausage, sliced into half-moons
4 strips thick-cut bacon, chopped
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
12 oz beer (lager or ale works best)
1 cup heavy cream

Seasonings & Thickeners:

3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and black pepper to taste
Pinch of cayenne pepper (optional)

Cheese & Garnishes:

2 cups sharp cheddar cheese, freshly grated
1/2 cup cream cheese, softened
2 green onions, sliced thin
Fresh chives, chopped
Extra bacon bits for topping

Smart Substitutions:

For lighter versions: Substitute half-and-half for heavy cream, or use milk with a tablespoon of cornstarch. Gluten-free option: Replace all-purpose flour with cornstarch or gluten-free flour blend. Vegetarian twist: Omit sausage and bacon, use vegetable broth, and add mushrooms for umami depth. Different sausages: Italian sausage, chorizo, or even breakfast sausage work beautifully.

Instructions

1. Build the Flavor Base

Start by cooking the chopped bacon in a large, heavy-bottomed pot over medium heat. Let it render slowly until crispy, about 6-8 minutes. The gentle sizzling sound and rich aroma tell you it’s ready. Remove bacon with a slotted spoon, but leave those gorgeous golden drippings – that’s liquid gold for flavor.

Add the sliced sausage to the same pot and brown it in the bacon fat until golden on both sides, roughly 5 minutes. The caramelization here is crucial for deep, smoky flavor. Remove sausage and set aside with the bacon.

2. Create the Vegetable Foundation

In the same pot with all those beautiful browned bits, add your diced onion, carrots, and celery. Cook until the onion becomes translucent and the vegetables start to soften, about 5 minutes. The vegetables will pick up all those lovely flavors from the bottom of the pot. Add garlic and cook just until fragrant, about 30 seconds – be careful not to burn it.

3. Build the Soup Base

Sprinkle flour over the vegetables and stir constantly for about a minute to cook out the raw flour taste. Slowly pour in the beer, stirring constantly to prevent lumps. The mixture will bubble enthusiastically – that’s exactly what you want. Add the chicken broth and bring everything to a simmer.

4. Add the Potatoes

Add your diced potatoes to the pot along with the thyme and smoked paprika. Bring to a gentle boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes. You’ll know they’re ready when a fork slides in easily but the potatoes still hold their shape.

5. Create the Creamy Base

Return the bacon and sausage to the pot and stir in the heavy cream and Dijon mustard. The mustard adds a subtle tang that perfectly complements the beer and cheese. Let everything warm through for 2-3 minutes.

6. Finish with Cheese

Remove the pot from heat – this is important to prevent the cheese from becoming stringy. Gradually stir in the softened cream cheese first, then slowly add the grated cheddar, stirring constantly until melted and smooth. Taste and adjust seasoning with salt, pepper, and a pinch of cayenne if you like a little heat.

Nutrition

Calories: 520