Oktoberfest

Oktoberfest is the world's largest fair held annually in Munich, Bavaria, Germany. It is a 16-day festival running from late September to the first weekend in October with more than 6 million people from around the world attending the event every year.

Potatoes and beer, two quintessential German favorites, pair perfectly in this traditional soup. It's a soup that's hearty, quite flavorful, and tastes even better on the second day. Use chicken broth to thin the soup if it's too thick. Pair the soup with a slice of cranberry-orange bread or pretzel rolls, and a fruit side. This soup makes for a wonderful lunch or supper to warm you up on those chilly autumn days. Prepare the ingredients ahead of time so the soup preparation process goes smoothly. Recipe serves 6. Rejoice it's a one-pot meal!

Cranberry Orange Nut Bread Recipe  https://sockfairies.blogspot.com/2023/10/cranberry-orange-nut-bread.html

Potato Beer Sausage Soup
Ingredients:

• 2-1/2 cups Kielbasa sausage, diced (fully cooked with no fillers)
• 1 tablespoon olive oil
• (6 medium) yellow or gold potatoes, peeled, chopped (6 cups)
• 2 tablespoons butter
• 3/4 cup onions, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire
• 2 bay leaves
• 1 teaspoon each thyme and chives
• 3 tablespoons flour
• 2 cans (14.5 oz) low-sodium chicken stock
• 3/4 -1 cup light beer, such as a Pilsner
• 6 oz. (2 cups) sharp cheddar cheese or white cheddar cheese, shredded
• 1/2 cup heavy cream or 2% milk

Directions:

• In a large pot, heat oil over medium heat and stir-fry the meat until warmed. Remove to a paper towel-lined plate.
• In the same pot, wipe it clean and melt butter. Add in carrots, onion, garlic, and celery. Sauté 5-8 minutes. Cover the pot using a "sweat" mode to soften veggies.
• Add in chopped potatoes, chicken stock, mustard, Worcestershire, and spices. Stir to combine. Simmer for 30 minutes, covered or until potatoes are tender.
• Remove bay leaves and put the soup in a blender or a food processor. An immersion blender works well for this step. Process until smooth. Add the soup mixture back to the pot.
• Mix flour with milk or cream and whisk into the soup mixture. Stir in beer and cheese, and whisk to combine.
• Add in cooked sausage and cook the soup on low heat for 20 minutes, uncovered.