Sorry for the little break! We just got back from a lovely little trip to Chicago to visit my Dad’s family. We enjoyed brisk weather, changing leaves, and Bingo! Plus, my wonderful Grandma floated some new cookie recipes my way. Guess I’ll be making goodie boxes for Christmas presents this year! 😀
Now, this little gem of a recipe was just waiting for me in a Taste of Home magazine my mother gave me when we moved into our new home nearly a year ago. I tweaked it by replacing the Velveeta Cheese (ick!) with some Gouda, upping the Worcestershire (yum!), and subbing one of the cans of celery soup for a can of cheddar cheese soup.
- 6 bratwurst
- 10 oz can cream of celery soup
- 10 oz can cheddar soup
- 12 oz beer, preferably a pale ale
- 1 cup half & half
- 2 tsp Worcestershire sauce
- ¼ tsp paprika
- 2 tbsp onion powder
- ½ lb Gouda cheese
- ½ lb shredded Cheddar cheese
- Cook the bratwurst in a large skillet until crispy on the outside and cooked all the way through. Cut into small pieces. Pat off the grease with a paper towel, and set aside.
- In a large stockpot or crockpot, add both cans of soup, the beer, half & half, Worcestershire sauce, paprika, onion powder and Cheddar cheese.
- Remove the rind from the Gouda cheese. Slice thinly and then cut into 1/2 inch pieces. Add to soup and stir over medium-high heat until melted.
- Add the bratwurst. Cover and heat through.
And nothing goes better with beer cheese (or beer cheese soup) than a big, soft pretzel. AH-maaaaaaazing! 🙂 This is a thick, creamy, flavorful soup that is perfect for fall.
It was really the perfect end to an October Sunday of pumpkin picking and carving!