SHORT CUT SLOW COOKER, INSTANT POT, OR STOVE TOP SAUSAGE & BEER CHEESE SOUP
Ingredients
- 2 cans 10 3/4 oz. Cream of Chicken Soup
- 1 cup regular beer
- 1 cup chicken broth
- 1-2 cups fully cooked sausage crumbles*
- 2-3 cups assorted chopped vegetables onion, celery, red pepper, carrot
- 1-2 Tablespoons olive oil
- 8 oz. extra sharp Cheddar cheese grated
- parsley and grated cheese for garnish optional
Instructions
Instant Pot method
- Turn Instant Pot to saute. When pot is ready add olive oil and saute vegetables 2-3 minutes until soft.
- Add chicken soup, broth, beer and sausage to Instant Pot, cover and turn to Slow Cook. Set timer for 3 1/2 hours. Add cheese, cover and set timer for 30 minutes on Slow Cook function. Season to taste. Stir and serve with additional cheese and parsley for garnish.
Slow Cooker method
- Saute vegetables in a skillet over medium heat with olive oil, about 5 minutes. Transfer to sprayed slow cooker, and add soup, broth, beer and sausage. Cover and cook on low for 3 1/2 hours. Add cheese, cover and let cook 30 more minutes. Stir, season to taste and serve.
Stove Top method
- Saute vegetables in olive oil in a large deep sauce pan over medium heat, 5-6 minutes. Add soup, broth, beer, and sausage. Cover and set burner to low. Let simmer for at least 30 minutes. Add cheese, cover and cook 15-20 minutes more or until cheese has melted and soup thickens. Stir, season to taste, and serve. Garnish with additional cheese and parsley.
Notes
*I used Jimmy Dean fully cooked sausage crumbles