Javamama
Almost Self-Reliant
I messed up my broccoli soup and was trying to figure out how to fix it and found this recipe. It will be on my menu soon 
Wisconsin Cheese and Beer Soup
* 1 tablespoon butter
* 1 pound smoked sausage, chopped
* 2 cups chopped onions
* 2 cups diced carrots
* 1 cup thinly sliced celery
* 1/3 cup flour
* 1 12 ounce bottle lager beer
* 3 cups chicken stock
* 2 cups diced red potatoes
* 2 cups milk
* 3 cups grated sharp cheddar cheese
* 1 teaspoon dried thyme
* 2 teaspoons Worcestershire
* 2 teaspoons sweet Hungarian paprika
* 2 tablespoons tomato paste
* Salt, pepper and Tobasco to taste
* 1/4 cup thinly sliced scallions
In a heavy 4-quart Dutch oven, melt butter over medium heat and cook sausage 5 minutes, stirring occasionally. Add onions, 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, cheese, thyme, Worcestershire, paprika and tomato paste. Continue stirring until cheese is melted ans soup is smooth.
Season with salt, pepper, and Tobasco, if desired. Garnish with scallions. Serves 6-8.
Wisconsin Cheese and Beer Soup
* 1 tablespoon butter
* 1 pound smoked sausage, chopped
* 2 cups chopped onions
* 2 cups diced carrots
* 1 cup thinly sliced celery
* 1/3 cup flour
* 1 12 ounce bottle lager beer
* 3 cups chicken stock
* 2 cups diced red potatoes
* 2 cups milk
* 3 cups grated sharp cheddar cheese
* 1 teaspoon dried thyme
* 2 teaspoons Worcestershire
* 2 teaspoons sweet Hungarian paprika
* 2 tablespoons tomato paste
* Salt, pepper and Tobasco to taste
* 1/4 cup thinly sliced scallions
In a heavy 4-quart Dutch oven, melt butter over medium heat and cook sausage 5 minutes, stirring occasionally. Add onions, 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, cheese, thyme, Worcestershire, paprika and tomato paste. Continue stirring until cheese is melted ans soup is smooth.
Season with salt, pepper, and Tobasco, if desired. Garnish with scallions. Serves 6-8.
That is a little different than what I am used to though. I don't recall ever having it with potatoes and sausage in it but I'll bet it would be just as good. To make it real Wisconsin BEER cheese you must use Leinies or Point beer 
what do those snobs know! 
