Prep 15 mins
Cook 35 mins
- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 1 cup celery, finely chopped
- 1 cup carrot, sliced
- 1⁄4 cup flour
- 1 lb potato, peeled and diced
- 6 cups chicken stock
- 1 (12 ounce) bottle beer
- 1⁄2 teaspoon mustard powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon celery seed
- 1⁄2 salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 dash cayenne pepper
- 1⁄2 cup milk or 1⁄2 cup half-and-half
- 1 teaspoon Worcestershire sauce
- 2 cups cheddar cheese, grated
- 3 bratwursts, cooked and sliced
- Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
- Sprinkle the flour over the veggies and let cook for a minute.
- Add the potatoes, stock, and beer and bring to a boil.
- Cook 15 minutes or so, until potatoes become tender.
- Add the spices and seasonings, milk and Worcestershire sauce.
- Remove from heat and stir in the cheese until it is melted.
- Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
- Turn the heat back on to low.
- Stir in the bratwurst and allow it to warm through.
My boys loved this soup. I used a dark lager for the beer. This makes a lot of soup but in my house it didn't last very long. My boys have already asked me to make it for them again. Thanks for a great recipe.
Very tasty and wonderfully spicy due to more than a dash of cayenne. I was hoping this soup would be a lot thicker, but it was still delicious. I used my own doppelbock as the beer.