Ingredients:

Meat:

• 1kg sausage, lekker flavour….

Fresh Produce:

• 1 cup Carrots
• 1 tsp Crushed Garlic
• 2 tsp Oregano, dried
• 1kg potatoes
• 1 tsp Thyme, dried
• 1 Onion
• 2 Spring onion
• 500ml Chicken broth

Baking & spices:

• 5 tbsp Flour
• Pinch of Salt to taste
• Pinch of Black Pepper to taste

Dairy:

• 6 tbsp Butter
• 8 oz Cheddar cheese, sharp
• 1 Cheddar cheese
• 1 cup Heavy cream
• 350ml of Your favorite beer

Instructions:

1. Heat a large pot over medium heat. Add sausage and brown, crumbling with a spatula until cooked through. Remove from pan and set aside.
2. Heat butter in the same large pot (no need to wipe it out) over medium high heat.
3. Add onion and spring onion, carrots, and a large pinch of salt and pepper. Cook, stirring frequently for 10-12 minutes.
4. Turn heat to medium and add garlic, oregano and thyme and cook for another minute.
5. Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
6. Stir in beer, chicken broth, and diced potatoes along with another pinch of salt and pepper.
7. Cover, turn heat up to medium high and bring to a simmer.
8. Once it begins to simmer, turn heat to low, cover and simmer 10-12 minutes or until potatoes are fork tender.
9. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.
10. Remove soup from heat.

OPTIONAL: Transfer half of the soup mixture to a high-speed blend. Blend until smooth and creamy. Pour back into pot.

Stir in heavy cream and shredded cheese.
Add cooked sausage back into the pot. Heat the soup over medium heat for a couple minutes, until sausage is heated through.
Garnish with spring onions and shredded cheddar cheese and enjoy!