1. In heavy stockpot, sauté celery, carrots, red pepper and onion in butter until tender, 4-5 minutes. Season with salt and pepper. 2. Add diced sausage and sauté for a few more minutes. Stir in flour. Pour in beer, half and half and chicken broth. Wisk often and bring to a boil. Turn heat down and and stir in cheese. Add dash of hot sauce and season with a little more salt and pepper. 3. If soup gets too thick add more chicken broth or a little milk. Garnish with cheese popcorn or croûtons and soup chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
