Brat, Beer and Cheese Soup

Total Time
Prep 15 mins
Cook 40 mins

This is a recipe from one of the Penzey spice catalogs. Delicious!

Ingredients Nutrition


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

This is one tasty soup! Full of flavour with the right amount of 'kick' and very filling. Perfect for a cold evenings dinner, thanks for posting.

Evie* April 20, 2003

This soup was very yummy! I froze the leftover soup I had and it freezes very well. This will be a nice warm up for a cold football Sunday, thank you.


This was pretty good. I'm a native Wisconsinite now living in San Francisco, & still haven't found my ultimate brat, beer & cheese soup, but this was close. I did not peel the potatoes in this, not needed...I used 18 oz. Newcastle, 3 c sharp cheddar cheese & 4 bratwurst (which were also cooked in 18 oz of Newcastle). It was a hit with everyone here! I'm going to try this again, I wasn't very happy with my bratwurst I got (it's harder to find out here) & then this may be my ultimate recipe. :)

Trnquilit June 09, 2009