Use a large soup stock pot to brown brats in bacon drippings on all
four sides. Remove from pan. Slice brats crosswise and set aside.
Sausages will be uncooked in center, but will finish cooking when
added to soup later.
Add onions to stock pot and cook in bacon drippings until
onions are soft. Add flour and seasonings to coat cooked onions.
Stir in broth then garlic. Followed by milk and beer. Cook over
medium heat, stirring constantly until mixture comes to boil. Boil
one minute. Reduce heat to low and cook for one hour, stirring
frequently. Stir in cheese until smooth
NOTE- Soup will thicken as it cools, but I have added Cream Cheese
to mixture to speed up the process.
Originally Submitted
10/25/2010
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