Break it up with a wooden spoon. This is not a job for plastic. Unless you like to eat plastic, and then, that's up to you.
Add flour and seasonings. I like a cajun blend, but I'm out. So I went with paprika, garlic powder, white pepper, black pepper, cayenne pepper, and oregano.
You want the flour to kind of brown on the bottom of the pan and stick. There's a fancy French name for this. Means YUMMY. When flour is browned, pour in beer and once cup of water.
If it's not thick enough, add some corn starch to one cup of milk and shake in a tupperware container. Don't ask me how much. About a heap. If you held a gun to my head, I'd say three tablespoons, but you just want the soup thick enough to hold the cheese.
Add the cheese in hand fulls. Again, it's not really a science. More of a taste.
I'd go with about 8 ounces...this time if pressed.
Serve with biscuits...
You can be real cute about that if you want.
And there's your soup. I used a ridiculously dark beer, and got dark soup. It happens. Also, I've written this recipe out on here before. It's good. It's also different every time I make it.
The bottom line is sausage+flour+beer+broth+potatoes+milk+cheese+seasoning= so freaking good. Now, go play with it. Make it your own.