Beer Cheese Soup with Bratwurst Recipe is Hot, Hearty and Delicious!

Beer Cheese Soup with Bratwurst is a hearty and delicious soup. It’s good at any time of the year, but it’s particularly good in the fall.

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*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

I’m a member of a cooking group on Facebook called “Cooking From The New Midwestern Table” by Amy Thielen. Our goal as a group is to cook our way through Amy’s entire book.

Each month two recipes are chosen by our fearless leader, Jenny and we all virtually *cook together* and post the photos, an occasional recipe, and our experiences and thoughts about each recipe we made.

With cookbook in hand, I set out to make Amy’s recipe for “Best-Ever Beer Cheese Soup” which can be found on page 85 of her cookbook (available at Amazon).

As you can see by the title of my post, I added bratwurst to Amy’s original recipe in order to keep the men in my family happy and satisfied.

Nice of me, right?

I also tweaked, added, subtracted, and adapted many more elements to the original recipe, but the backbone of Amy’s recipe is still intact and utterly delicious!!!

BEER CHEESE SOUP WITH BRATWURST {PRINT THIS RECIPE}
Serves: 6-8 Prep Time: 15 minutes Cook Time: 20 minutes

1 pound fresh bratwurst

3 tablespoon butter

3 tablespoons olive oil

3 large carrots, peeled and rough chopped into bite sized pieces

2 ribs celery, rough chopped into bite sized pieces

1 medium red onion, chopped into bite sized pieces

1 can fire roasted jalapenos

1 teaspoon salt

1/2 teaspoon pepper

6 tablespoons all purpose flour

2 cups chicken stock (I used low sodium)

2 cups beef stock (I used low sodium)

1 12 ounce bottle (or can) of beer

1/2 cup half-and-half

8 ounces cheddar cheese, grated

1 tablespoon Worcestershire sauce

1/4 teaspoon freshly grated nutmeg

2 tablespoons Dijon mustard

-In a large Dutch oven over medium/high heat, cook and brown the bratwurst until cooked through. Remove and allow to cool. Reserve the drippings

-Once cooled cut the bratwurst into bite sized pieces and set aside.

-In the same Dutch oven that you cooked the bratwurst, and over medium heat, add the butter and olive oil to the bratwurst drippings.

-Once the butter has melted, add in the carrots, celery, fire roasted jalapenos, salt and pepper. Cook for about 5 minutes for the veggies to soften.

-Stir in the all purpose flour and cook for at least 1 minute to cook out the raw flour taste.

-Stir the chicken stock, beef stock, beer and chopped bratwurst in with the veggies. As the soup heats it will begin to thicken slightly (about 5-7 minutes).

-Switch to a whisk and reduce the heat to low.

-Whisk in the half-and-half, cheddar cheese, Worcestershire sauce, nutmeg and Dijon mustard. Whisk occasionally to make sure all the cheese has melted and that it thoroughly blended.

-Reduce the heat to low and allow the soup to simmer for about 5 minutes.

Thank you so much for visiting me here today in my Kudos Kitchen!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

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Jonathon

Saturday 22nd of December 2018

I put a little twist on it. I took the casing off the bratwurst and cooked it up making it more like ground beef. Then I took an immersion blender to break up the veggies after simmering for a while and then added the bratwurst back in after. The beer I used was a UK style IPA, which perhaps was a bit sweet for this recipe, but it still turned out great.

Renée

Sunday 23rd of December 2018

That sounds great. Good for you for making the recipe your own!!

Pam

Thursday 16th of January 2014

The soup looks great and love the bratwurst in it. I am a fan of your painted glasses and tiles.

Renee Goerger

Thank you so very much Pam! I'm glad you like my items, and the soup :)

Jenny Hartin

Wednesday 15th of January 2014

Yum!