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Otto’s Beer Cheese Soup

Otto’s Beer Cheese Soup

Beer. Cheese. Soup. Otto not included.


  • 1 pkg beef smoked sausage
  • 1/2 cup butter
  • 1 sweet onion diced
  • 2 carrots diced
  • 3 stalks celery diced
  • 1 cup flour
  • 1 12- oz beer
  • 2 cups stock
  • 2 cups water
  • 7 oz shredded cheddar cheese
  • 7 oz shredded Mexican blend cheese
  • 2 cups half & half
  • Dijon mustard
  • Worcestershire sauce
  • salt


  • Slice sausage into 1/4 inch (or so) slices and brown in stock pot for 5 - 7 minutes. Remove from pot.
  • Add butter to pot and melt. Then add onions, carrots, and celery and saute until softened.
  • Add flour and stir. Cook flour for 3 - 5 minutes. Keep stirring.
  • Add stock (or broth, whatever you have) to flour and vegetable mixture slowly while stirring until mostly smooth. Then add water until soup is about your desired consistency. Alternatively, you could use 4 cups broth and no water. Also add the beer, if you have not accidentally ingested it already.
  • Once the mixture is smooth, add shredded cheeses. I don't think it matters too much what cheeses you use as long as you have at least 2 different kinds mixed in there.
  • Bring soup to almost a boil and add a squirt of Dijon mustard and a squirt of Worcestershire sauce and some salt. Add the sausage back in and stir it up.
  • Serve with a sprinkle of shredded cheese on top and some popcorn. Then have some more popcorn.

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