BRAT, BEER AND CHEESE SOUP

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 3 tablespoons olive oil
  • 1 cup onions, minced
  • 1 cup celery, minced
  • 1 cup carrots, sliced
  • 1/4 cup flour
  • 1 lb potatoes, peeled and diced
  • 6 cups chicken stock
  • 1 (12 ounce) can beer
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon red cayenne pepper
  • 1/2 cup half-and-half (or milk)
  • 1/4 teaspoon Worcestershire sauce
  • 2 cups grated sharp cheddar cheese
  • 3 bratwursts, cooked and sliced

Directions

  • Heat olive oil in soup pot over medium heat.
  • Add onion, celery and carrots.
  • Cook about 15 minutes or until tender, stirring every so often to keep from sticking.
  • Stir in flour, cook about 1 minute.
  • Add potatoes, stock and beer.
  • Bring to a boil and cook 10- 15 minutes or until potatoes are tender.
  • Add mustard powder, granulated garlic, salt and peppers.
  • Combine milk and Worcestershire sauce in a small bowl.
  • Stir into soup.
  • Remove soup from heat.
  • Add cheese, stirring until cheese is melted and smooth.
  • Remove 2 cups of vegetables with some liquid and add to a blender or food processor.
  • Puree.
  • Stir back into the soup to give it nice body.
  • Return to low heat and add sliced, cooked bratwurst.
  • Cook until bratwurst is warm- about 5 minutes.

Notes

Categories: Soup  Soup 

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