Hamdi Saidani This Pioneer Woman Beer Cheese Soup is a cheesy and creamy recipe, which is made with smoky kielbasa and sharp Cheddar. It’s the ultimate comfort food recipe, ready in about 30 minutes.
Pioneer Woman Beer Cheese Soup Ingredients
- 1 pound kielbasa, diced
- 4 cloves garlic, minced
- 1 yellow onion, diced small
- 1/4 cup all-purpose flour
- 12 ounces beer
- 4 cups chicken stock
- 2 cups heavy cream
- 3 cups grated Cheddar, plus more for garnish
- Kosher salt and freshly ground black pepper
- Sour cream and sliced green onion, for garnish
How To Make Pioneer Woman Beer Cheese Soup
- Brown the kielbasa: In a large, heavy-bottomed pot or Dutch oven, brown the diced kielbasa over medium heat for 6 to 7 minutes. Use a slotted spoon to remove it to a plate, leaving the rendered fat in the pot.
- Sauté aromatics and make roux: Add the garlic and onion to the grease in the pot and cook for 3 to 4 minutes, until the onion is translucent. Sprinkle the flour over the vegetables and stir to combine, cooking for another 1 to 2 minutes to cook out the raw flour taste.
- Build the soup base: Slowly whisk in the beer, scraping up any browned bits from the bottom of the pot. Pour in the chicken stock and the heavy cream, then bring the mixture to a boil.
- Melt the cheese and serve: Reduce the heat to low. Stir in the grated Cheddar cheese a handful at a time, letting each handful melt completely before adding the next. Season to taste with salt and pepper. To serve, ladle the soup into bowls and garnish with sour cream, sliced green onion, extra grated Cheddar, and the reserved cooked kielbasa.
Recipe Tips
- What’s the best beer for this soup? A mild lager or a pilsner is a great choice as it won’t overpower the other flavors. Avoid very hoppy or bitter beers like IPAs.
- How do I prevent the cheese from getting grainy? The key is to reduce the heat to very low before you start adding the cheese. Add it in small handfuls and stir gently until each batch is melted before adding more. Do not let the soup boil after the cheese has been added.
- Can I use a different sausage? Yes. If you don’t have kielbasa, a good quality smoked sausage or andouille sausage (for a spicier kick) would be a delicious substitute.
- Can I make this ahead of time? This soup is best served fresh, but you can make it up to a day in advance. Reheat it very gently over low heat, stirring frequently, and be careful not to let it boil.
What To Serve With Beer Cheese Soup
This rich and hearty soup is a classic for a reason and is perfect with something to dip into it.
- Soft pretzels or pretzel bread
- Warm, crusty bread
- A simple green salad with a vinaigrette to cut the richness
- Apple slices
How To Store Beer Cheese Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freezing is not highly recommended as cheese and cream-based soups can separate and become grainy upon thawing.
Beer Cheese Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 650 kcal
- Fat: 50g
- Carbohydrates: 15g
- Protein: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this vegetarian?
Yes. To make a vegetarian version, simply omit the kielbasa (sauté the onion and garlic in 2 tablespoons of butter instead), use vegetable broth instead of chicken stock, and ensure you are using a vegetarian-friendly beer.
Why did my soup break or look oily?
This can happen if the soup boils after the cheese or cream has been added, or if the heat is too high, causing the fats to separate. Gentle, low heat is essential after the dairy is incorporated.
What kind of cheese is best?
A good quality, sharp or medium Cheddar that you grate yourself is best for flavor and a smooth melt. Pre-shredded cheeses often contain anti-caking agents that can make the soup grainy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Turnip Green Soup Recipe
- Pioneer Woman Prime Rib Soup Recipe
- Pioneer Woman Cream of Celery Soup Recipe
Pioneer Woman Beer Cheese Soup Recipe
Description
A rich, creamy, and deeply savory soup with smoky kielbasa and sharp cheddar cheese, perfect for a cozy night in.
Ingredients
Instructions
- In a large pot, brown the diced kielbasa; remove with a slotted spoon, leaving the drippings.
- Sauté the garlic and onion in the drippings until the onion is soft.
- Stir in the flour and cook for 1-2 minutes.
- Slowly whisk in the beer, then the stock and cream. Bring to a boil.
- Reduce heat to low and stir in the Cheddar cheese in handfuls until melted and smooth. Season with salt and pepper.
- Serve hot, garnished with the cooked kielbasa and other desired toppings.
Notes
- u003cliu003eFor the creamiest, smoothest result, use room temperature, freshly shredded cheese and add it to the soup on very low heat.u003c/liu003eu003cliu003eDon’t let the soup boil after adding the cheese, as this can cause it to become grainy.u003c/liu003eu003cliu003eThis is a fantastic one-pot meal, which makes for very easy cleanup.u003c/liu003eu003cliu003eThe soup tastes even better the next day, making it great for leftovers.u003c/liu003e
