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Cheddar cheese soup with bratwurst, carrots and parsley in a light green bowl with a handle
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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.
Prep Time20 mins
Cook Time1 hr 30 mins
Course: Dinner
Cuisine: German'
Keyword: Bratwurst Soup
Servings: 6 people
Calories: 431kcal
Author: Kelly Stilwell

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.

Nutrition

Calories: 431kcal | Carbohydrates: 25g | Protein: 19g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 775mg | Potassium: 550mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3973IU | Vitamin C: 15mg | Calcium: 325mg | Iron: 3mg