Brat & Beer Cheese Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing flavor.

In a heavy-bottomed sauce pot or large Dutch oven, sear the brats on all sides over medium-high heat.

Remove brats from pot and reduce heat to medium.

Add 2 TBSP olive oil or butter to skillet before stirring in onions; cook until onions begin to turn translucent, about 3 minutes.

Stir in garlic and mustard and cook for 1 minute more.

Deglaze the pan with beer, scraping the bottom of the pan to get all those bits of flavor.

Add the chicken stock and bring to a boil.

Slice the seared brats into bite-sized pieces before adding to boiling stock.

Boil rapidly for 10 minutes.

Turn heat to low and stir in heavy cream, cooking until slightly thickened.

Remove from heat and quickly stir in cheese until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens