How to make it

  • Heat Olive Oil in a soup pot. Add carrots, onion, celery, and peppers and saute for 10-15 minutes (until tender). Stir in flour; cook 1 minute. Add potatoes, stock,beer and bay leaves bring to a boil. Lower heat and simmer until potatoes are tender. Add mustard, s&p, chipotle pepper, milk and worcestershire. Remove pot from heat. Remove bay leaves and add cheese stirring until melted. Remove 2 Cups of soup from pot and puree. Return puree to pot turn heat on low. Add the brats and sauerkraut. Cook until brats are warmed through. Enjoy!

Reviews & Comments 3

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  • danipal 5 years ago
    Thank you for the kind words. This soup is so comforting and since I always have brats and cheese in the house it has become a real go to recipe for a chilly week night meal. Enjoy!
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    " It was excellent "
    shirleyoma ate it and said...
    I lovE Cheese and chipote!! got my 5
    hugssss
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    " It was excellent "
    shibattou ate it and said...
    I spent the first 18 years of my life in Wisconsin. Some of their food may seem different, possibly from the Old European influence, but the bottom line is it's good, healthy, and very tasty. If you try this recipe you won't be sorry. You got my 5 rating.
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