Thursday, August 13, 2009

Cheddar, Brat and Potato Soup

This is the perfect soup for a chilly Autumn night or anytime you want a big bowl of love!

Cheddar, Brat and Potato Soup

1/4 cup butter
1/4 cup flour
4 cups milk (whole or 2%)
1/2 cup chicken stock
16 oz Velveeta Cheese, cubed
4 large russet potatoes
1 pound bratwurst, casings removed
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
salt to taste

Peel potatoes, cut into cubes and boil until soft. Meanwhile remove casings from bratwurst and brown meat. Melt butter in large stock-pot, add flour and mix until a thick paste forms. Whisk in milk and continue stirring until mixture begins to thicken. Add cheese and stir until melted and incorporated into soup. Add spices, potatoes and bratwurst. Continue cooking for 30 minutes. Serve warm.

This dish is delicious served with croutons or toast dipped into soup


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