Beer Brat Potato Cheese Soup Gluten Free

2 Beeler's Bratwurst, cooked (halved lengthwise and sliced)
2 Tbsp Bob's Red Mill Finely Ground Potato Flour
4 cups Kitchen Basics Unsalted Chicken Broth, divided
2 medium potatoes, diced
2 cloves garlic, finely minced
1 tsp DLM Crushed Chili Pepper
2/3 cup Estrella Damm Daura beer
4 cups grated Wisconsin Cheddar , packed
1 cup heavy cream
DLM Sea Salt and DLM Tellicherry Pepper
Fresh chives, chopped

Add 2 Tbsp Bob's Red Mill Potato Flour and 1/4 cup chicken broth to a 6-quart pot over medium heat. Stirring constantly, cook until bubbly (do not allow to brown. Remove from heat and gradually whisk in remaining chicken broth. Return pot to heat and add potatoes, garlic, chili pepper, and beer. Bring to a boil then reduce heat and simmer until potatoes are tender, about 15 minutes. Transfer half the mixture to a bowl. Using a potato masher, mash the potatoes remaining in the pot. Remove from heat and return the reserved potato mixture and bratwurst to the pot. Stir in cheese and mix until smooth. Add cream and stir to combine. Return to low heat, season with salt and pepper, and cook until warm throughout without boiling. Serve and garnish with extra cheese and chives.

Makes 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

Allergy Warning: Contains milk