Brat, Beer and Cheese Soup

Brat, Beer and Cheese Soup (Adapted from Penzey's)

3 tablespoons olive oil
1 cup sliced carrots
1 cup finely chopped celery
1 cup finely chopped onions
2 garlic cloves, minced
1/4 cup all-purpose flour
16 ounces russet potatoes, peeled and diced
6 cups chicken broth
12 ounces beer
1/2 teaspoon ground chipotle pepper
1/2 teaspoon mustard powder
1/2 cup milk
1/4 teaspoon Worcestershire sauce
8 ounces shredded sharp cheddar cheese
3 cooked bratwursts, sliced

In a Dutch oven, heat oil over medium. Stir in carrot, celery and onion - cook until very tender, stirring often, about 12 to 15 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

Add potatoes, broth and beer - bring mixture to a boil and cook until the potatoes are tender, about 10 to 15 minutes. Season with mustard powder and cayenne pepper, along with salt and fresh ground black pepper.

Stir milk and Worcestershire into the soup. Remove from the heat and gradually stir in the cheese until melted and smooth. Remove roughly 2 cups of vegetables, along with some of the liquid, and place into a food processor - process until smooth. Pour back into the soup and place pot back over low heat. Stir in cooked bratwurst - heat until the soup has warmed through, about 5 more minutes.

Makes about 6 servings.

Just found the recipe? Click here to see where we talked about it!