Apple Beer Cheese Soup

A hearty fall soup that combines the comfort of beer cheese soup with the smoky richness of kielbasa and the brightness of apples.

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Step 1

Brown 12–16 oz sliced kielbasa in a Dutch oven over medium-high heat until well caramelized. Remove and reserve, leaving the rendered fat in the pot.

Step 2

Add 2 tbsp butter, then add 1 large diced sweet onion and 2 diced celery stalks. Cook until softened and lightly golden, about 8–10 minutes.

Step 3

Add 3 peeled and diced Honeycrisp apples and cook for 5 minutes, stirring occasionally.

Step 4

Add 4 minced garlic cloves and cook for 30 seconds until fragrant.

Step 5

Stir in ¼ cup flour and cook for 2–3 minutes, stirring constantly.

Step 6

Slowly whisk in 12 oz Märzen or Oktoberfest beer until smooth.

Step 7

Add 4 cups chicken stock, 1 cup whole milk, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and a pinch of nutmeg. Bring to a gentle simmer.

Step 8

Simmer for 15–20 minutes, or until the apples and celery are completely tender.

Step 9

Blend the soup until completely smooth using an immersion blender or countertop blender.

Step 10

Return the soup to low heat and gradually stir in 8 oz freshly grated aged sharp white cheddar, adding it a handful at a time and stirring until melted. Do not allow the soup to boil.

Step 11

Return the browned kielbasa to the pot and season with salt and black pepper to taste.

Step 12

(Optional) Serve garnished with chopped chives, toasted pecans, and additional sautéed apples.