Name: Cheddar and Ale Bratwurst Soup
Prep time: 20 min
Cook time: 90 min
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)

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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 Bavaria exploring the Romantic Road, including one of my favorite walled cities, Dinkelsbühl, Germany. 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 the 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.