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