I just read the title of this recipe and knew I had to try it. Slow cooker, cheese, ale and bratwurst – all the wonderful things of life. That this dish is made in a slow cooker just makes me so happy!
I found the original recipe for Slow Cooker Cheddar Ale and Bratwurst Soup at Baked By Rachel.com. I made a bit of modification to it to make it gluten-free for my son and for what I had on hand in my pantry.
I wish you could smell how wonderful this dish is! It is the perfect fall dish. It has the tang from the beer, the meaty bite from the bratwurst and the comfort of the melted cheese. It was so easy too.
I served this with pretzel rolls on the side and everyone used them to sop up the soup. There were no spoons until they got down to the veggies and meat. I can’t wait to make this again on a cold, wintery night.
- 1 large sweet onion, diced
- 2 tsp garlic, minced
- 5 large red potatoes, cut into 1/2″ cubes
- 8 oz. baby carrots, cut into 3rds
- salt and pepper, to taste
- 1/2 tsp dry mustard
- 2 1/2 cups sharp cheddar cheese, shredded
- 2 (16 oz.) packages bratwursts
- 4 cups chicken stock
- 1 bottle amber or red beer
- 1 cup fat-free half-and-half
- 3 TBSP cornstarch
- 3 TBSP cold water
- parsley for garnish, if desired
- Place onion, garlic, potatoes, carrots, salt & pepper, dry mustard, chicken stock, beer and cheese into the slow cooker.
- Turn slow cooker on low.
- Begin cooking bratwursts in a skillet over medium heat. Once the bratwursts are well browned and cooked through cut them into 1/2″ slices and then cut them into half moons.
- Add the meat to the slow cooker mixture.
- Continue to cook for 7-8 hours on low.
- Thirty minutes before serving add the fat-free half and half. Taste and adjust spices as needed. Mix the cornstarch and cold water in a small bowl until smooth. Add this to the slow cooker and stir well. Check in 20 minutes. If soup is not thickened enough to your liking add 1 TBSP cornstarch and 1 TBSP cold water mixed to smooth into the dish.
- Allow to warm through and serve piping hot!