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!