Tuesday, January 28, 2014

Cheddar Brat & Beer Soup

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Living on the border of Illinois and Wisconsin can be tricky, especially if you're a football fan. There is definitely some team rivalry between the Chicago Bears and Green Bay Packers where I live. But what better way to bring together friends and foes than with food? This Cheddar Brat & Beer Soup is perfect for the polar vortex weather we're experiencing here in CHIberia regardless of what team you're rooting for...

That's right. CHIberia. It's ridiculously cold here in my corner of the world. Too cold. Hats off to those who are used to these -20, -30, -40 degree temperatures. So it seems only fitting to share a soup recipe today. Not to mention, brats are a popular Superbowl food around here. If you're looking for something warm to serve up for the Superbowl, this soup works well even in a crockpot. After preparing the soup on the stovetop in advance, you can transfer this to a slow cooker to keep warm during your Superbowl party.


Cheddar Brat & Beer Soup
recipe adapted from Food

2 large yukon gold potatoes, peeled and diced
2 tablespoons butter
1 large onion, finely chopped
1/2 cup shredded carrot
1 garlic clove, minced
2 cups chicken broth
1/3 cup {gluten free} flour
1 cup half & half
1/4 teaspoon black pepper
16 ounces sharp cheddar cheese, grated
1 tablespoon spicy brown mustard
2 teaspoons horseradish
4 -5 cooked cheddar bratwursts, halved lengthwise and sliced
12 ounces beer plus more if desired

snipped chives for garnish


In small saucepan, boil potatoes til tender, drain, set aside.

Meanwhile, in a large dutch oven set over medium heat, melt butter. Add onion, carrot and garlic; reduce heat to medium-low. 
Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. 

Sprinkle the flour over the softened onion mixture and whisk until absorbed into the pot. Slowly whisk in the broth. 

Add the half & half and black pepper. Cook over medium heat for a few minutes until thickened, stirring frequently. 

Once thickened, reduce heat to low and stir in the mustard, horseradish and cheese. Continue to stir over low heat until cheese melts - do not boil.

Stir in the cooked and sliced bratwurst, cooked potatoes and 12 oz beer. Allow everything to get heated through over low heat. 

If you want to thin down the soup, add a little beer until its as thin as desired.

To serve, garnish with chives.

5 comments:

Paula-bell'alimento said...

We're expecting to be snowed in today and tomorrow and this soup would be perfect to make!

Angie Barrett said...

It's snowing here and this would be amazing for dinner tonight!

Back for Seconds said...

Oh man, my husband would flip for this soup! Looks so good!

Amy @Very Culinary said...

I made a beer and cheese soup a few weeks ago (much to my disdain for the taste of beer)...and I loved it!

Susan said...

I'm barely surviving our teen weather here, I don't know how you do it with the negative degrees. However a big bowl if this soup certainly helps!

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