- 3 bratwurst sausages, cooked and sliced
- 3 tablespoons olive oil
- 1 cup onion, minced (about 2 medium onions)
- 1 cup celery, minced (about 4 large stalks)
- 1 cup carrots, sliced (about 3 medium carrots)
- ¼ cup flour
- 1 pound potatoes, peeled and diced
- 6 cups chicken stock
- 1 12-ounce can of beer
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chipotle pepper
- ½ cup milk
- ¼ teaspoon Worcestershire sauce
- 2 cups sharp cheddar cheese
Heat olive oil in a soup pot over medium heat. Add onion, celery, and carrots. Cook about 15 minutes, stirring to keep from sticking. Stir in flour, cook about 1 minute. Add potatoes, stock, and beer. Bring to a boil and cook 10-15 minutes or until potatoes are tender. Add garlic, salt, pepper and chipotle. Combine milk and Worcestershire sauce in a small bowl. Stir into the soup. Remove from heat. Add the cheese, stirring until the cheese is melted and smooth. Remove 2 cups of the vegetables with some liquid and add to a blender. Puree. Stir back into the soup to give it body. Return to low heat and add sliced, cooked bratwurst. Cook until bratwurst is warm, about 5 minutes. Serves 12.