Beer Brat Potato Cheese Soup

2 DLM Beer Bratwurst, cooked (halved lengthwise and sliced)
2 Tbsp Wondra flour
4 cups unsalted chicken broth, divided
2 medium potatoes, diced
2 cloves garlic, finely minced
1 tsp DLM Crushed Chili Pepper
2/3 cup dark beer
4 cups grated Wisconsin Cheddar , packed
1 cup heavy cream
DLM Sea Salt and DLM Tellicherry Pepper
Fresh chives, chopped

Add 2 Tbsp Wondra 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

Per serving: 597 calories; 48g total fat; 28g saturated fat; 153mg cholesterol; 741mg sodium; 14g total carbohydrates; 27g protein;

Allergy Warning: Contains MilkContains Wheat

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