Brat beer and cheese soup

Brat beer and cheese soup

3 brats cooked and sliced
3 Tbsp olive oil
1c onion minced
1c celery minced
1c carrots sliced
1/4 c flour
1 lb potato peeled and diced
6 c chicken stock
12 oz beer
1/2 tsp mustard powder
1/2 tsp granulated garlic
1/2 tsp each salt and pepper
1/4-1/2 tsp chipolte pepper
1/2 c milk
1/4 tsp Worcestershire sauce
2c grated sharp cheddar cheese

Heat oil in soup pot over med heat. Add onion celery and carrots. Cook about 15 min or until fender, stirring every so often to prevent sticking. Stir in flour, cook about 1 min. Add potatoes, stock and beer. Bring to a boil and cook 10-15 minutes until potatoes are tender. Add mustard powder, garlic, salt, pepper, and chipolte. Combine milk and Worcestershire sauce in a small bowl. Stir into soup. Remove from heat. Add the cheese stirring until cheese is melted and smooth. Remove 2 cups of vegetables with some of the liquid and add to a blender. Puree. Stir back into the soup. Turn soup to low heat and add sliced cooked bratwurst. Cook until bratwurst is warm about 5 minutes.


We were too hungry, I forgot to snap a photo of this one. We used a homemade stout in this version and it was delicious. This recipe serves 12 and freezes very well, so make a batch, eat some and save some for later!!! :-)