Last month, Brendan and I decided to take out the crock-pot and attempt to slow-cook something. I figured since it was fall, a nice yummy soup would be a great idea. Searching for something to make, I stumbled upon this recipe and it turned out AMAZING. We changed a few things during the process. Super easy and super delicious. Here’s how we made it.Cheddar Ale Bratwurst Soup
- 1 1/2 cloves of garlic
- 1/2 teaspoon of pepper
- 1/2 teaspoon of salt
- 1/2 tablespoon of Dijon mustard or 1/2 teaspoon of mustard powder
- 4 cups of red potatoes cubed
- 1 carrot chopped
- 10oz of aged cheddar
- 4 cups of chicken broth
- 1 12oz bottle of ale (we used Dogfish 120 minute IPA)
- 1 cup of heavy cream
- 1/2 cup of flour
- Add potatoes, carrots, garlic, salt, pepper, mustard, cheddar cheese (Be sure to slice or cube the cheese before putting it in the crock-pot). Pour in your chicken broth and beer, then set your crock-pot on low and allow it to cook for 4 hours on high or 8 hours on low. (we cooked ours for 6 hours on low and for 1.5 – 2 hours on high)
- While your soup is cooking, cook the bratwurst whole till each side is nicely seared, then remove from the pan, and cut them into 1/2 inch discs. Return all the discs into the pan till the sides are nicely seared, then remove them from the pan. Cut the discs into halves, then add them to the slow cooker.
- During the last 30mins/hour of cooking, remove about a 1/2 cup of broth from the crock-pot into a mixing bowl. Mix the heavy cream and flour in the mixing bowl then pour the mixture back into the crock-pot and gently stir the soup (this will thicken the soup up and give it its creaminess), and allow it to finish cooking.
And Voila! You now have soup!
You can store the soup in the refrigerator for a few days. I baked pretzel bread bowls and served them in those. The soup goes well with sourdough bread or as a side to a larger entree.
Hope you enjoy it!