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Wisconsin Beer, Brat, and Cheddar Soup

Before 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.


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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