Sausage 'n Stout Cheese Soup

Sausage 'n Stout Cheese Soup

Matt Sweeny 0

"This is a super filling and flavorful beer cheese soup that will keep you asking for seconds. Because of the dark stout beer, this soup takes on a great flavor that everyone will love - especially the kids. I like using elk sausage in place of the kielbasa."

Ingredients 55 m {{adjustedServings}} servings 308 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 762 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Bring potatoes, water, and beer to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer 5 minutes. Stir in the sausage, green onions, salt, black pepper, cayenne pepper, mustard powder, and liquid smoke. Cover and simmer until the potatoes are completely tender, about 15 minutes.
  2. When the potatoes are tender, stir in the Cheddar cheese until completely melted, then add the milk. Heat through, stirring until cheese has melted but do not boil.
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Reviews 11

  1. 12 Ratings


While this was a great addition to my recipe box and very easy to make, I have to say...4 potatoes? Not enough ;-) Lots of liquids and sausage, lots of great flavor. But not very filling. There really could and easily be, more potatoes to the sausage ratio. I can see adding an additional 4 potatoes to this recipe, then it would be more filling. I wouldn't change anything else but adding my suggestion of potatoes. This is a keeper. Just disappointed that it isn't more hardy and filling as submitter suggests. Just don't waive on the flavor. It's spot on with spices. And makes a wonderful broth.


This was a great soup and pretty easy to make, although I halved the recipe because I only had 1 lb of kielbasa. My husband raved about it! I added about 1/2 tsp each of garlic powder and onion powder (would recommend 1 tsp each for a full recipe), and increased the black pepper because I always use more pepper than called for. I also used 1/2 a yellow onion instead of the green onions because it was all I had -- it boiled down nicely into the soup. If you love potatoes, don't be afraid to use as many as you'd like to make it a chunky, hearty soup. Experiment with different types of beer to adjust the flavor -- I used my family's standard cooking beer, Pabst Blue Ribbon. Enjoy!

Justin Wagner

Soup was not what I was expecting to make. It is far to brothy. If you want a creamy and thick cheese soup than you need to look elsewhere.