Prep 15 mins
Cook 40 mins
This is a recipe from one of the Penzey spice catalogs. Delicious!
- 3 tablespoons olive oil
- 1 cup onion, minced
- 1 cup celery, minced
- 1 cup carrot, sliced
- 1⁄4 cup flour
- 1 lb potato, 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
- 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.
- 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.
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.
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. :)