Crock-Pot Cheese, Beer & Bratwurst Soup
Crock-Pot Cheese, Beer & Bratwurst Soup is a gluten free soup. One serving contains 935 calories, 55g of protein, and 65g of fat. This recipe serves 8 and costs $3.57 per serving. A couple people made this recipe, and 37 would say it hit the spot. Father's Day will be even more special with this recipe. A mixture of beer, green onion, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 7 hours and 20 minutes. It is brought to you by Crock Pot Ladies. Overall, this recipe earns a super spoonacular score of 90%. Users who liked this recipe also liked Crock Pot Creamy Potato Beer Cheese Soup, Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread, and Beer Bratwurst Macaroni and Cheese.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 420 minutes
Ingredients:
1 (12 Oz.) Bottle Of Beer (I used Samuel Adams Boston Lager
2 Packages of Pre-Cooked Bratwursts (I used Johnsonville Stadium Style Brats), Sliced into bite sized rounds
4 Large Carrots, Finely Diced
1 (32 Oz.) Carton of Chicken Stock
1 Rounded Tablespoon Country Dijon Mustard (I used Grey Poupon
1 Tablespoon Minced Garlic
Diced Green Onion (Optional, as a garnish)
1 Lb. Shredded Sharp Cheddar Cheese
I (2 Lb.) Loaf of Velveeta, Cut into cubes
1 Medium Yellow Onion, Finely Diced
Equipment:
pot
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
Nutrition Information:
covered percent of daily need
