Happy New Year! To start off the year, here's the first post for my Pinterest Fridays series!
(I've desperately tried to think of a more catchy name, but so far, nothin'.)
Pinterest Fridays will be (as their name pretty much indicates), days when I'll make and post something I found on Pinterest.
(Are you following me on Pinterest? If not, find my boards here!)
This recipe came from my Soups & Stews & Chowders & Chilis board and comes from The Peace + Love + Low Carb blog. According to the pin, it's a CrockPot recipe, but I just made it in an evening. The original recipe can be found here.
This. Soup. Is. Amazing. There's really no other way to say it. I know I have my own recipe for Beer Cheese Soup, but this one kind of blows that one out of the water. I think it's the addition of sausage.
Dennis and I ate this in complete silence, because we were too busy shoveling it into our mouths to say much of anything. It also makes killer leftovers.
My one mishap with this one is that I tried to taste it while it was cooking, and I'm pretty sure I gave myself 2nd degree tongue burns. I burned my tongue on a Thursday, and it didn't stop hurting until the next Tuesday. So...don't do that.
I would say that you absolutely have to use the Trader Joe's sausage I used, because it's so good, and it made the soup so good, but really, any kind of hot sausage will do. (Or mild sausage, if that's what you're into!)
This is perfect for a chilly evening (Which, as it turns out, we DO have in Southern California!). Give it a try, and I promise you won't be sorry you did.
(Incidentally, if anyone has anything better than Pinterest Friday to call these posts, I'd love to hear any suggestions!)
Smoked Sausage, Cheddar, & Beer Cheese Soup
From The Peace + Love + Low Carb blog
1 package (14 oz. or more) hot Italian sausage (Trader Joe's brand if you have it), sliced
32 oz. beef broth
1 12 oz.bottle of beer, any kind
1 cup chopped carrots
1 cup diced celery
1 medium onion, diced
4 cloves garlic, minced
2 tsp. red pepper flakes
1 tsp. salt
1 tsp. black pepper
1 cup heavy cream
6 oz. cream cheese
2 cups shredded sharp cheddar cheese
2 Tbsp. olive oil
Add the olive oil to a large pot and heat over medium-high heat. Cook the sausage through, then add the carrots, celery, onion and garlic and saute for about 5 minutes, until the veggies lose their bite.
Add the broth, beer, red pepper, salt, and pepper, and turn the heat up to high. Stir, and then bring to a boil. Turn the heat down to medium-high and allow to simmer for 15 minutes, stirring occasionally.
Add the cream, cream cheese, and cheese. Stir until there are no longer clumps of cream cheese. (You may need to use an immersion blender to break the cream cheese down.)
Taste (carefully!!) to see if any more salt or pepper is needed, and add as desired. Simmer for another 10 minutes.
Serve with breadsticks.
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