Cheddar Cheese and Sausage Soup

Old Croc Stadium Cheddar & Sausage Soup


Stadium Cheddar and Sausage Soup

This creamy cheddar and sausage soup is hearty and comforting for game day. Serve with crusty bread or bagel crisps.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 8


  • 1 pound ground sweet sausage
  • 1 large red pepper chopped finely
  • 1 medium onion chopped finely
  • 2 tbsp seeded jalapenos chopped finely
  • 1 tbsp garlic minced
  • 1 12 oz bottle of beer lager
  • 2 1/2 cups of chicken broth low sodium
  • 4 tbsp 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


  1. 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. 

  2. 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).

  3. 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.
  4. 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. 

  5. Add the roux to the soup whisking continually to thicken the mixture for about 7 minutes. 

  6. Slowly add the heavy cream, all the cheese a little at a time and the remaining beer, whisking constantly. 

  7. Mix in the crispy sausage, salt, pepper and hot sauce to taste, and top with a little green onion in each bowl.

Recipe Notes

Enjoy with bagel chips!