Good Life, Good Food: Ale and smoked cheese soup

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Ale and smoked cheese soup.

Ale and Smoked Cheese Soup


2 lbs sausage, cut into coins, I use jalapeno sausage

24 oz dark beer

4 ea potatoes, peeled and diced

1 lb smoked gouda or cheddar cheese, shredded

6 C water

1 ea medium sweet onion, diced

1 Tblspn garlic, minced

2 C heavy cream

½ tsp McCormick cayenne pepper

½ tsp McCormick smoked paprika

½ tsp kosher salt

½ tsp McCormick coarse black pepper


In a large saucepan boil the potatoes in water until they start to get tender.

In a small stock pot over medium heat, add 2 Tblspn of extra virgin olive oil, the sausage, onion and garlic. Saute until fragrant. Deglaze the pan with the beer and add cayenne pepper and smoked paprika and stir in to onions, sausage and garlic to marry flavors.

At this point, add the potatoes and water to the stock pot and the sausage mixture. Let simmer until the potatoes are completely tender.

Add the heavy cream and smoked cheese, stir and simmer until the cheese melts. If you prefer, you can thicken this soup with cornstarch and water. Using equal parts cornstarch and COLD water. Stir into soup and let simmer and thicken. This is a great soup to have with any sandwich or just simple French bread! Enjoy!