Brats N Beer Soup
Warm up your soul with a hearty bowl of Brats N Beer Soup, a Midwestern-inspired comfort food that combines rich, savory flavors with a touch of indulgence. This creamy soup features tender slices of bratwurst sausages, a medley of sautéed vegetables, and a burst of malty goodness from amber or lager beer. Infused with sharp cheddar cheese, hints of Dijon mustard, and Worcestershire sauce, this recipe delivers a perfectly balanced blend of smoky, cheesy, and tangy notes. Thickened with a roux and rounded out with whole milk and heavy cream, it's a luscious, satisfying meal that pairs beautifully with crusty bread or soft pretzels. Whether you're craving a cozy dinner or looking to impress at your next gathering, Brats N Beer Soup is the ultimate crowd-pleaser for sausage and beer lovers alike.
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Recipe Information
Ingredients
- 4 links Bratwurst sausages
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 bottle (12 oz) Beer (amber or lager)
- 1 medium Russet potato, peeled and diced
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1.5 cups Shredded sharp cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the bratwurst links and cook until browned on all sides, about 8-10 minutes. Remove from the pot, let cool slightly, then slice into 1/2-inch pieces.
In the same pot, melt the butter over medium heat. Add the diced onion, minced garlic, carrots, and celery. Cook, stirring often, until the vegetables are softened, about 5-6 minutes.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes until the flour is lightly golden.
Gradually pour in the chicken broth while stirring to prevent lumps. Add the beer and bring the mixture to a simmer.
Add the diced potato and sliced bratwurst to the pot. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
Reduce the heat to low. Stir in the milk, heavy cream, shredded cheddar cheese, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Continue to stir until the cheese is fully melted and the soup is creamy.
Taste and adjust the seasonings as needed.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.8 g | 295% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 7876 mg | 342% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 32.7 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1823 mg | 140% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3933 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
