Step 1

Heat a large pot over medium heat. Add turkey sausage and brown, crumbling with a spatula until cooked through. Remove from pan and set aside.

Step 2

Heat butter in the same large pot (no need to wipe it out) over medium high heat.

Step 3

Add onion, carrots, celery and a large pinch of salt and pepper. Cook, stirring frequently for 10-12 minutes.

Step 4

Turn heat to medium and add garlic, oregano and thyme and cook for another minute.

Step 5

Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.

Step 6

Stir in beer, chicken broth, and diced potatoes along with another pinch of salt and pepper.

Step 7

Cover, turn heat up to medium high and bring to a simmer.

Step 8

Once it begins to simmer, turn heat to low, cover and simmer 10-12 minutes or until potatoes are fork tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot.

Step 9

Remove soup from heat. Transfer half of the soup mixture to a high speed blend. Blend until smooth and creamy. Pour back into pot.

Step 10

Stir in heavy cream and shredded cheese. Then add white balsamic vinegar.

Step 11

Add cooked sausage back into the pot. Heat the soup over medium heat for a couple minutes, until sausage is heated through.

Step 12

Garnish with green onions and shredded cheddar cheese and enjoy!