Wisconsin Beer, Brat, and Cheddar Soup

Brat and Cheddar Beer SoupBefore summer is over, I wanted to grill brats one last time. I am certain there will be another but just in case, I wanted to give my love and tribute to the bratwurst. For those that are not familiar with the bratwurst, it is truly, in my opinion, a true Wisconsin favorite. They are found on most every grill in Wisconsin during the summer months. You find them at tailgate parties during the Brewers and Packers season. Simply put, they are Wisconsin. Brats are typically served on a bun with the usual suspects of ketchup, mustard, onion, relish, or sauerkraut, however this time around I wanted do do something different. I made a soup consisting of cheese, beer, and lots of great spices and vegetables. This recipe makes probably about 12-16 bowls of delicious soup, and only takes about 45 minutes to get it served. Let’s get started.

Ingredients:

  • 4 carrots, minced
  • 4 celery ribs, minced
  • 1 large onion, minced
  • 4 small potatoes, peeled and cubed
  • 3 tbsp olive oil
  • 1/4 cup of flour
  • 6 cups of chicken broth
  • 12oz can of your favorite beer
  • 2 cups of sharp cheddar cheese
  • 1 tbsp chipotle adobo sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/2 cup of milk
  • dash of Worcestershire sauce
  • 4 grilled brats, cooled and sliced

Start by getting your large soup pan ready by adding the oil and bringing it to temperature on medium heat. Add your mirepoix to the pan (carrots, onion, celery) and cook until they soften, roughly 10-15 minutes. Add in the flour and mix well, cooking for another minute. This builds a nice texture and will create a velvety texture when the soup is completed. Add in your potatoes, beer, and chicken stock and bring this to a boil and cook for 15 minutes until the potatoes are softened. Now, you are going want to take about three cups out and place into a blender and puree, adding back to the soup pan. Next, add your seasonings including dry mustard, salt, pepper, garlic powder, and the chipotle adobo sauce. Add in the two cups of cheese and stir until melted. Add in your milk and worchestire sauce, as well as your sliced brats. Let this continue to cook for 5-10 minutes, and serve. Trust me on this one, it is a must make, not only for the summer months, but great for the fall months. 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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