Potato Beer Soup with Sausage | a2 Milk® USA Recipes
Potato Beer Soup with Sausage | a2 Milk® USA Recipes

Potato Beer Soup with Sausage

Difficulty: Moderate

Preparation: 10 mins

Cooking time: 20 mins

Servings: 6



  • 4-6 Russet potatoes, peeled and roughly chopped
  • 2 Carrots, peeled and sliced (optional)
  • 1 Onion, diced
  • 2 stalks Celery, sliced
  • 1 clove Garlic, chopped
  • 2 tsp. Dijon mustard
  • ½ tsp. Dried thyme
  • ¼ tsp. Caraway seeds
  • 4 cup Chicken broth
  • 2 cup a2 Milk® Whole
  • 16 oz. Pilsner ale
  • 3 Tbsp. Olive oil
  • Salt and pepper, to taste
  • 14 oz. Beef smoked sausage, sliced into ½ inch thick rounds
  • Flat leaf parsley, diced, plus more for garnish
  • Paprika, for garnish
potato beer sausage soup


  1. In a heavy stock pot, cook the sausage rounds over medium heat until browned. Remove from the pot and set aside.
  2. Add the olive oil to the pan. Sauté the carrots, onion, celery and garlic until tender.
  3. Stir the Dijon mustard, thyme and caraway seeds into the vegetables. Cook the mixture for 2 minutes longer.
  4. Add the potatoes to the pot and pour in the pilsner ale.
  5. Add enough chicken broth to the pot to cover the vegetables by 1 inch.
  6. Bring the soup to a simmer and cook until the potatoes are fork tender, about 15 minutes.
  7. Reserve 1 cup of the vegetables. Working in batches, transfer the soup to a blender and puree. Return the pureed soup to the pot and add the milk.
  8. Add the cooked sausage and reserved vegetables back to the pot.
  9. Heat the soup through before ladling into bowls and garnishing as desired.

Allergens: Milk

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