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You are here: Home / Recipes / Soups and Stews / Cheddar Bratwurst Soup with Ale

October 27, 2020 · Leave a Comment

Cheddar Bratwurst Soup with Ale

Soups and Stews

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This Cheddar Bratwurst Soup with Ale is a delicious way to warm up on a chilly evening. Hearty and filling, the flavors will delight.

Disclosure: Some of the links in the post below are affiliate links provided for your convenience. This means that if you purchase something through one of these links, we get a small commission at no added cost to you.


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Cheddar Bratwurst Soup with Ale

This soup has a lot going on! With meat, vegetables, and cheese, it’s pretty much a complete meal in one. A simple serving of bread on the side is all that’s needed to round off this scrumptious meal.

Ingredients:

4 uncooked bratwurst cheddar sausages

2 TBSP olive oil

1 medium onion

1 C baby carrots

1/2 C Autumn ale

1 C chicken stock

2 C frozen hash brown potatoes(diced)

1 can Broccoli cheddar soup

1/2 C Water

1 TBSP Worcestershire sauce

1/3 C half and half

1 tsp mustard powder

salt and black pepper (to taste)

8 oz sharp cheddar cheese

1/3 cup fresh dill (chopped)

Instructions:

Peel and chop the onion. Set aside.
Chop carrots. Set aside.

Add 1 tablespoon of olive oil to the soup pot. Heat. 
Add the brats. Brown on all sides.
Add 1/2 cup of water to the pot. Put the lid on the pot.

Steam the brats for about 15 minutes. (they should be cooked through). Remove the lid from the soup pot and allow the remaining moisture to boil away. Take the sausages out of the pot. Set them aside.

Add the remaining oil to the pot and add the onion, carrots. Saute them for about 10 minutes. (Or until the onion turns translucent)

Slowly add the ale, chicken broth, and water. Bring to a boil while adding in the potatoes. Once it has reached boil, simmer for about 15-20 minutes. (Or until the carrots are completely cooked)

Slowly begin adding the Worcestershire sauce, the half and half, mustard, salt and pepper.

Scoop out some of the soup, pouring into the blender, and blending until the contents are mixed yet still chunky. Continue this process until all of the soup has been processed. Return the soup back into the pot.

Slice the sausages; add them to the pot. Return the soup back to a simmer. Remove the pot from the heat. Slowly begin to add in the cheese. Stir until the cheese has melted and the soup is smooth.

Other Recipes You Might Like:

  • Slow Cooker Vegan Vegetable Soup
  • Baked Cinnamon Apples
  • Savoury Vegetable Pot Pie
  • Chicken Soup and Dumplings

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Cheddar Bratwurst Soup with Ale

This Cheddar Bratwurst Soup with Ale is a delicious way to warm up on a chilly evening. Hearty and filling, the flavors will delight. A simple serving of bread on the side is all that's needed to round off this scrumptious meal.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Soups and Stews
Cuisine German
Servings 6
Calories 484 kcal

Ingredients
  

  • 4 uncooked bratwurst cheddar sausages
  • 2 TBSP olive oil
  • 1 medium onion
  • 1 C baby carrots
  • 1/2 C Autumn ale
  • 1 C chicken stock
  • 2 C frozen hash brown potatoes diced
  • 1 can Broccoli cheddar soup
  • 1/2 C Water
  • 1 TBSP Worcestershire sauce
  • 1/3 C half and half
  • 1 tsp mustard powder
  • salt and black pepper to taste
  • 8 oz sharp cheddar cheese
  • 1/3 cup fresh dill chopped

Instructions
 

  • Peel and chop the onion. Set aside.
  • Chop carrots. Set aside.
  • Add 1 tablespoon of olive oil to the soup pot. Heat. 
    Add the brats. Brown on all sides.
  • Add 1/2 cup of water to the pot. Put the lid on the pot. Steam the brats for about 15 minutes. (they should be cooked through).
  • Remove the lid from the soup pot and allow the remaining moisture to boil away.
    Take the sausages out of the pot. Set them aside.
  • Add the remaining oil to the pot and add the onion, carrots. Saute them for
    about 10 minutes. (Or until the onion turns translucent)
  • Slowly add the ale, chicken broth, and water. Bring to a boil while adding
    in the potatoes. Once it has reached a boil, simmer for about 15-20 minutes. (Or
    until the carrots are completely cooked)
  • Slowly begin adding the Worcestershire sauce, the half and half, mustard,
    salt and pepper.
  • Scoop out some of the soup pouring into the blender until the contents are
    mixed yet still chunky. Continue this process until all of the soup has been
    processed. Return the soup back into the pot.
  • Slice the sausages, add them to the pot. Return the soup back to a simmer.
    Remove the pot from the heat. Slowly begin to add in the cheese. Stir until the
    cheese has melted and the soup is smooth.
  • Serve and enjoy!

Nutrition

Calories: 484kcalCarbohydrates: 20gProtein: 21gFat: 35gSaturated Fat: 15gTrans Fat: 1gCholesterol: 87mgSodium: 723mgPotassium: 564mgFiber: 2gSugar: 3gVitamin A: 3617IUVitamin C: 11mgCalcium: 322mgIron: 2mg
Keyword soup
Tried this recipe?Let us know how it was!

Lodge 4.5 Quart Enameled Cast Iron Dutch Oven – this is one of our favorites because you can cook on the stovetop or use it in the oven. Makes for a really versatile pot perfect for making soups and stews.

Sweese Porcelain Bowls with Handles – 20 Ounce for Soup, Cereal, Stew, Chill, Set of 6. These are so pretty and would look so nice alongside the dutch oven above. Made of Pro-Grade porcelain. Safe for dishwasher, microwave, oven, and freezer.

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cheddar bratwurst soup with ale

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