Step 1

Brown the kielbasa in a large, heavy-bottom pot over medium heat, 6 to 7 minutes. Remove with a slotted spoon.

Step 2

Add the garlic and onion to the grease in the pot, then cook until the onion is translucent, 3 to 4 minutes. Sprinkle over the flour and stir to combine. Let the roux cook for 1 to 2 minutes while you continue stirring. Slowly whisk in the beer, then add the stock and cream. Bring to a boil.

Step 3

Stir in the Cheddar a handful at a time, letting each handful melt before adding the next. Season to taste with salt and pepper.

Step 4

To serve, bowl up the soup, garnishing with the sour cream, green onion, grated Cheddar and reserved kielbasa.