In a large stock pot, brown the sausage. Remove the sausage and drain off all but about two tablespoons of the fat.

Add the celery, carrots, and onion and cook until the onions are soft. Add the cauliflower, chicken stock, and water. Use more or less water to cover the cauliflower. Bring to a boil and cook until cauliflower is soft, about 10 minutes.

Drain off and reserve about two cups of the liquid. Use an immersion blender to puree the remaining stock and vegetables until very smooth. If you need to, add in some of the reserved liquid while pureeing.

Add the beer, evaporated milk, salt, black pepper, cayenne pepper, and paprika. Bring to a simmer. Reduce heat to low. Add the cheese and stir until cheese is melted and all ingredients are well incorporated.

Slice the sausage and add to the soup. If you’d like to add potatoes, prick the potatoes with a fork all over and microwave for 3-4 minutes, until soft. Cut into cubes and add to the soup.

Taste the soup and add more salt and/or cayenne pepper to your taste, if necessary.

Serve soup with chopped chives and an additional sprinkle of paprika.