My husband and I were discussing our Super Bowl of Soup Challenge and I was disappointed that I could not enter a recipe in the challenge, but we both agreed that would not be fair to enter in our own contest. But IF I was going to enter a soup recipe what would that soup be? What sort of soup just speaks “Super Bowl” to me?
I had no clue because, sorry, I don’t watch football. So we started knocking about some ideas and we both agreed…cheese soup – Super Bowl is in February and cheese soup is warm and hearty. But what with the cheese? And we thought beer (Super Bowl and beer just go hand in hand right) and then we though brats. And I was like um yeah BRILLIANT. And so we have this recipe that is really quite easy to make. Cheese, Beer & Bratwurst Soup…warm, manly (I like manly foods) and oh-so-good.
Crock-Pot Cheese, Beer & Bratwurst Soup
Prepare this delicious and easy soup in your Crock-Pot. Perfect for a chilly winter day or to eat on the big Super Bowl game day!
1 Medium Yellow Onion, Finely Diced
4 Large Carrots, Finely Diced
1 (32 Oz.) Carton of Chicken Stock
1 Tablespoon Minced Garlic
1 Rounded Tablespoon Country Dijon Mustard (I used Grey Poupon
I (2 Lb.) Loaf of Velveeta
, Cut into cubes
1 Lb. Shredded Sharp Cheddar Cheese
Diced Green Onion (Optional, as a garnish)
- In a 6-quart crock-pot add the chopped onion, carrots, sliced bratwurst, beer, mustard, garlic and chicken broth.
- Cover and cook on low 4-6 hours or on high 2-3 hours until onions and carrots are cooked but not mushy.
- Add cubed Velveeta cheese, cover and cook an additional hour until all the Velveeta cheese is melted, stir in shredded cheddar cheese.
- Dish into bowls and garnish with diced green onion if desired.
Serve with crusty bread and a nice green salad, washing it down with an ice cold beer if you must. I must!
Linked up at $5 Dinner Challenge and Tuesday’s Tasty Tidbits
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