Classic comfort: creamy beer cheese soup studded with ham and sausage. Perfect for chilly nights, game day, or an easy crowd-pleaser. Pairs wonderfully with a bread bowl.
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- Prep time: 15 minutes
- Cook time: 35–40 minutes
- Yields: 6–8 servings
Ingredients
- 2 quarts (about 1.9 L) water
- 1 lb (450 g) cooked ham (bone-in or diced)
- 1 1/2 tsp black pepper (adjust to taste)
- 1 small onion, chopped
- 1 cup (227 g) unsalted butter
- 1 1/2 cups (190 g) all-purpose flour
- 2 cups (480 ml) cold milk
- 8 fl oz (240 ml) beer (lager or amber recommended)
- 12 oz (340 g) sharp cheddar cheese, shredded
- 12 oz (340 g) cooked sausage, sliced or crumbled
Instructions
- Make the ham stock: In a large pot combine 2 quarts water, the ham (use bone-in for extra flavor if available), the chopped onion, and the black pepper. Bring to a gentle boil, then reduce and simmer 10–15 minutes. Remove the ham and reserve the stock and meat.
- Prepare the roux: In a separate large, heavy-bottomed pan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, about 5 minutes until the flour smell cooks off and the roux starts to color lightly.
- Incorporate the stock: Gradually whisk in the reserved ham stock, about 2 cups at a time, whisking thoroughly after each addition until smooth.
- Add milk: Slowly whisk in the cold milk while stirring constantly. Keep heat at medium-low and stir until the base thickens slightly.
- Add cheese: Add shredded cheddar a little at a time, stirring until each addition melts and the soup becomes smooth and thick. Avoid vigorous boiling after adding cheese.
- Finish the soup: Stir in the beer, then add the diced ham and cooked sausage. Warm through for a few minutes and taste; adjust seasoning with salt and additional pepper if needed.
- Serve hot with crusty bread, pretzel bites, or toasted croutons. Garnish with chopped parsley, chives, or a light dusting of smoked paprika if desired.
Photo prompt: Mid-cook action shot, pouring beer into the soup or stirring in shredded cheddar so viewers can see texture.
Tips & Variations
- Beer selection: Choose a lager, amber, or mild ale. Avoid very hoppy IPAs, their bitterness can clash with the cheese.
- Cheese tips: Grate from a block for the best melt and flavor; pre-shredded cheese can have anti-caking agents that affect texture.
- Smoother texture: For a very smooth base, blend part of the soup with an immersion blender before adding the cheeses and meats.
- Vegetarian option: Omit ham and sausage, use vegetable stock instead of ham stock, and add sautéed mushrooms for umami.
- Reheat gently: Add a splash of milk or stock when reheating to loosen the soup if it thickens.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or stock if the soup has thickened. Not ideal for freezing (cheese/dairy can separate) freeze the stock separately if needed.
Allergens & Notes
Contains: dairy (milk, cheese) and gluten (flour). Recipe includes beer; cooking reduces alcohol but substitute extra stock if you prefer no alcohol.
Serving Suggestions
- Serve with soft pretzels, crusty sourdough, or cornbread.
- Add a side salad with a bright vinaigrette to cut the richness.
- Offer toppings: chopped chives, extra shredded cheddar, crushed pretzels, or crispy bacon bits.
Living Awry 
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