>My sweet hubby made this for dinner over the weekend and the house smelled amazing. We both kept sneaking into the kitchen and tasting it 🙂 That’s the sign of a great recipe- one you can’t stay away from! He made a few changes from the original recipe his co-worker gave him. DH’s variations are below.
12 oz mild Italian sausage – ground/bulk
2 stalks celery, finely diced
2 large carrots, finely diced
1 medium yellow onions, finely diced
2 russet potatoes, diced into bite-sized pieces
1 bunch broccoli, diced into bite-sized pieces
2 sticks (1 cup) butter
2, 12 oz bottles lager style beer
4 C chicken stock
1/2 lb Velveeta cheese, cubed
2 C sharp cheddar cheese, grated
Hot sauce – we used Tabasco brand Chipotle flavor
1/3 cup butter, room temp
1/3 cup flour
1. Brown the sausage in a large stock pot
2. Remove sausage, do not drain pan. Add butter and melt. Add veggies and potatoes.
3. Saute veggies for about 8 minutes, until they begin to soften
4. Add beer, chicken stock, and add browned sausage back in
5. Bring to a rolling boil and add cheeses, slowly, stirring to melt
6. Add spices – I have no exact measurements on these. Just do it all to your taste. Start with a small amount and increase as needed, adjust heat to keep soup simmering
7. If needed to reach desired consistency, make a roux from the last portion of flour and butter. Add it in while soup is simmering, stirring constantly.