Brat, Beer, and Cheese soup

I mentioned I made this soup and folks have asked for the recipe, so here it is:

(This makes a lot of soup. It does freeze pretty well).

Brat, Beer and Cheese Soup

I’ll give the original recipe followed by my modifications. This originally came out of Penzey’s catalog I think.

3 bratwurst sausages, cooked and sliced
3 TB olive oil
1 cup onion, minced
1 cup celery, minced
1 cup carrots, sliced
1/4 flour
1 lb potatoes peeled and diced
6 cups chicken broth
1 12 oz can of beer
1/2 tsp. mustard powder
1/2 tsp garlic
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4-1/2 teaspoon chipotle pepper
1/2 cup milk
1/3 tsp Worcestershire sauce
2 cups grated sharp cheddar cheese


I like hickory smoked kielbasa and other meats, so put in whatever you like. I like them diced up smaller than slices so you get some meat and other things on your spoon at the same time. Also, the family likes more meat than less, so I double or more the meat.

I use Avocado oil because you can heat it higher without burning

All the measurements for the vegetables and the potatoes are off. At least if you want a thick soup, which I do. I used a big onion, usually 10-12 stalks of celery, 10-15 carrots, depending on size, and usually 10-15 or so large russet potatoes.

I don’t mince. I chop the celery and onion, but I don’t mince.

The recipe calls for garlic granules. I use fresh cloves. Usually two or three minced.

I use a bottle of beer which is sometimes more than 12 oz but I don’t care. I’m already adding tons more to the soup so it’s okay.

I use 1/2 and 1/2 and I use a full little carton–2 cups I think.

The sharper the cheese the better, but I’ve sometimes added parmesan cheese also, and it gives a lovely flavor


Cooking it:

Keep in mind that the meat is added LAST. This is important.

Heat oil in soup pot over medium heat (use a big pot. Really. Big).

Add onion, celery and carrots. Cook for about 15 minutes or until tender, stirring every so often to keep from sticking

Stir in flour. Cook about a minute

Add potatoes, stock and beer. Bring to a boil and cook 10-15 minutes or until the potatoes are tender.

Add spices (I don’t wait until things are tender as the recipe says. I add them as soon as I add the potatoes, stock and beer and just stir them in).

Remove from heat.

Combine 1/2 and 1/2 in a bowl with Worcestershire sauce. Pour slowly into the soup while stirring.

Add the cheese, stirring until the cheese is melted and smooth.

Remove 2 cups of vegetables and some liquid and put it in one of those blenders for juicing or a food processor, or do like me and use a submersion blender. (I remove more like five cups or more, but I like the creaminess along with the chunkiness of this soup). If you add meat before this step, you puree the meat, and you don’t really want to, though I’ve been known to add the meat early on accident and the soup is perfectly yummy.

Stir the puree back into the soup.

Return to low heat and add the meat. Cook until the meat is warm, around 5 minutes.

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