Warm up to a big hearty bowl of this steamy and filling Crock-Pot Cheese, Beer & Bratwurst Soup. Perfect for any cold winter or fall day!
Crock-Pot Cheese, Beer & Bratwurst Soup
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 should go with the cheese? And we thought beer (Super Bowl and beer just go hand in hand right) so then we thought brats.
I was like um yeah BRILLIANT.
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.
- Bratwurst Sausages – This recipe calls for pre-cooked bratwurst sausages. You can either cook raw bratwurst sausages in a frying pan on the stove-top or purchase sausages that have already been cooked. Not all grocery stores sell the pre-cooked brats. But either way will be fine.
- Low-Sodium Chicken Broth – I prefer to use my Homemade Chicken Broth but a carton or cans of store-bought chicken broth work too. Just be sure to purchase the low-sodium variety so that the soup is not too salty.
- Beer – Use your favorite brand of beer in this recipe. If you don’t drink or like beer feel free to omit it or substitute the beer with the same amount of additional chicken broth.
- Yellow Onion
- Country Dijon Mustard – A nice grainy mustard really offsets the richness of this cheesy soup. I used Grey Poupon brand Country Dijon Mustard in this recipe but feel free to use your favorite brand of grainy mustard. You want to use something with mustard seeds, not the bright yellow mustard commonly used on hot dogs and hamburgers.
- Processed American Cheese – Yes, this recipe uses Velveeta cheese because I love the stuff and it adds such a great cheesy richness to the soup. If you are opposed to using Velveeta you can use 16 ounces of cream cheese and 16 ounces of shredded cheddar cheese instead.
- Sharp Cheddar Cheese – Real sharp cheddar cheese (or extra sharp if you like it even cheesier) is added right before serving to give this soup a really great cheesy taste.
- Green Onions – Sliced green onions adds a pop of color as a garnishment to the bowls of soup. Totally optional but I love the bright green color it gives to the soup!
- In a 6 quart or larger slow cooker, add the bratwurst, chicken broth, beer, carrots, garlic, onion and mustard and stir to combine.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours or until the onions and carrots are cooked through.
- Remove lid and add the American processed cheese, stir and recover the slow cooker and cook for 1 additional hour.
- Stir in shredded cheddar cheese.
- Ladle hot soup into bowls and garnish with sliced green onions if desired.
Watch The Crock-Pot Cheese, Beer & Bratwurst Soup Video:
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