From Roger Greene/Dinner is Solved!
[Ed: Thick and spicy, meaty and cheesy — and loaded with beer. Is this the perfect winter soup or what?]
Ingredients1 teaspoon unsalted butter 1 pound smoked sausage, such as linguisa, chopped 4 garlic cloves, chopped 2 cups onions, chopped 2 cups carrots, diced 1 cup celery, thinly sliced 1/3 cup flour, all-purpose 12 ounces beer, preferably a lager 3 cups chicken broth, low-fat, reduced sodium 2 cups large, all-purpose potatoes, peeled and diced 2 cups milk 3 cups extra-sharp Cheddar, grated 1 teaspoon dried thyme 2 teaspoons Worcestershire sauce, or more to taste 2 teaspoons sweet Hungarian paprika, or more to taste 2 tablespoons tomato paste kosher salt and freshly ground black pepper, to taste Tabasco sauce, to taste(optional) smoke flavoring, to taste(optional) ¼ cup scallions, thinly sliced (for garnish)
In a heavy 4-quart Dutch oven, melt butter over medium heat and cook sausage 5 minutes, stirring occasionally. Add onions, garlic, carrots and celery and cook 5 minutes. Stir in flour, coating vegetables well. Stir in flour, coating vegetables well. Stir in beer and stock and bring to a boil. Lower heat and simmer until soup thickens slightly, about 5 minutes. Add potatoes and cook 10-15 minutes or until tender. Stir in milk and cheese, thyme, Worcestershire, paprika and tomato paste. Continue stirring until cheese is melted and soup is smooth.
Season with salt and pepper. Add smoke flavoring and Tabasco, if desired. Garnish with scallions.