Delicious Cheddar & Ale Bratwurst soup perfect for those chilly evenings. Who else likes easy dinner recipes for busy nights?

A couple of months ago I spent four days in Germany exploring the Romantic Road through Bavaria. Exploring a country through food is my favorite way to travel, and the cuisine in Germany is one of the reasons people love to visit.

I remember going to southwest Germany with Viking Cruises a few years ago, and eating Black Forest Cake in the Black Forest. What an experience! We chose to do a Viking Cruise with our family to celebrate our daughter’s big birthdays and our 25th anniversary, and we made such incredible memories.

My first trip to Germany was also with Viking Cruises when my husband and I sailed on the Danube visiting Budapest for the first time, too. What an amazing city.

That trip was when I realized I really do like sauerkraut and that I just had never had it prepared the traditional way! Now, I have to have a bratwurst sandwich with sauerkraut whenever I go to Germany.

I hope this Cheddar & Ale Bratwurst soup recipe will be a new favorite in your house. It’s filling and the perfect comfort food.

Cheddar & Ale Bratwurst Soup

I’ve suggested Johnsonville cheddar brats simply because they are pretty easy to find at your neighborhood grocery store, at least in the US, but you are welcome to use any brand.

Gather your ingredients from the list in the recipe below. Have you ever gotten halfway through making a recipe to find you actually didn’t have one of the important ingredients? I have done that more times than I’d like to admit!

This is why it’s important to gather your ingredients first. If you’re missing something, you can either run to the store or make something else until you can pick up what you need.

How to Make Bratwurst Soup

Begin by peeling and chopping the carrots.

Peel onion, chop, and set aside. Chop dill and set aside.

Heat the oil in a soup pot. (I love this one from Cooks Standard because it has an aluminum disc in the bottom for better heat distribution.) Brown the bratwurst on all sides.

Add a half cup of water to the brats and cover, cooking for about 15 minutes or until they are cooked through. Remove the lid and continue cooking until the water has boiled away. Remove brats and set aside.

Heat remaining oil in pot and saute the carrots and onions until onion is translucent, about 10 minutes.

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

Add the Worcestershire sauce, half and half, mustard, salt, and pepper.

Scoop out some of the soup and pour it into the blender until the contents are mixed but still chunky. Continue this process until all of the soup has been processed. Return the soup back to the pot.

Slice the sausages and 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, stirring until it’s melted and the soup is smooth.

Serve with fresh dill and let people sprinkle it on top to taste. Enjoy! Be sure to refrigerate any leftovers.

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Cheddar and Ale Bratwurst Soup

This delicious cheddar and ale bratwurst soup is so easy to make. This is the perfect dinner for chilly evenings.

Course Dinner

Cuisine German'

Keyword Bratwurst Soup

Servings people

Calories 431kcal

Equipment

Heavy bottom soup pot
blender
Whisk

Ingredients

4
Johnsonville cheddar brats

uncooked
2 Tbsp olive oil
1
onion
medium sized
1 C baby carrots
1/2 C Autumn Ale
1 C Chicken stock
2 C hash browns frozen, diced
1 can
Broccoli cheese soup
1/2 C water
1 Tbsp
Worcestershire sauce
1/3 C Half & Half
1 tsp mustard powder
salt to taste
pepper to taste
8 oz
sharp cheddar cheese
1 C dill fresh, for topping

Instructions

Peel and chop the onion. Set aside.
Peel and chop carrots. Set aside.
Heat 1 tablespoon of olive oil in the soup pot.
Add the brats and brown on all sides.
Add 1/2 cup of water to the pot and cover with lid.
Steam the brats for about 15 minutes or until cooked through.
Remove the lid from the soup pot and allow the remaining moisture to boil away.
Take the brats out of the pot and set aside.
Add the remaining oil to the pot and add the onion and carrots. Saute for about 10 minutes or until onion turns translucent.
Slowly add the ale, chicken broth, and water. Bring to a boil.
Add in the hashbrowns, stirring.
Simmer for about 15-20 minutes, or until the carrots are soft.
Slowly begin adding the Worcestershire sauce, half and half, mustard, and 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 and add them to the soup. Return back to a simmer.
Chop dill.
Remove the pot from the heat. Slowly begin to add in the cheese, stirring until it
has melted and the soup is smooth.
Place bowl of fresh dill on table and let each person add to taste.