Old Croc Stadium Cheddar & Sausage Soup

"Most Aussome Recipe Contest" Winner
Kevin T.


1 pound of ground sweet sausage
1 large red pepper chopped finely
1 medium onion chopped finely
2 jalapeno peppers seeded chopped finely
1 tablespoon garlic minced
1 12 oz bottle of beer (lager)
2 1/2 cups of chicken broth (low sodium)
4 tablespoons of butter
1/4 cup of all purpose flour
1 cup heavy cream
7 oz Old Croc Sharp Cheddar Cheese Shredded
4 oz Old Croc Smoked Sharp Cheddar Cheese Shredded
1/3 cup green onion finely chopped
salt, pepper and hot sauce to taste

In a dutch oven on the stovetop brown the sausage over medium heat until sausage is slightly crisp, remove with a slotted spoon and set aside in a bowl. Add the garlic to the leftover fat in the dutch oven and soften the peppers and onion over medium heat for about 5 minutes (do not brown).

With a wooden spoon deglaze the dutch oven with 6 oz. of the beer, reduce by half then add all the chicken broth and simmer for a few minutes.

Melt the butter in a small skillet on medium heat, then add the flour a little at a time until it turns a thick golden brown roux. Add the roux to the soup whisking continually to thicken the mixture for about 7 minutes. Slowly add the heavy cream, all the cheese a little at a time and the remaining beer, whisking constantly. Mix in the crispy sausage, salt, pepper and hot sauce to taste, and top with a little green onion in each bowl.

Enjoy with bagel chips!!!