Beer Cheese Soup!

After several requests, I have finally decided to post this recipe. It is a fall favorite at our house, perfect for football season. I have taken several recipes over the years and modified and added things and come up with this concoction. I have no idea how many it serves, I just know it makes a lot!! It is not for the faint of heart, nor is it health conscious, but c'mon, everyone needs a break once in awhile! Here it is~

~Beer Cheese Soup~

Ingredients:

1 package shredded cheddar (sharp preffered)

1 package raw bratwurst

1 pound bacon

1 onion minced

3 carrots chopped fine

2 ribs celery chopped fine

2 TBLS minced garlic

1 quart low sodium chicken broth

3 pounds white potatoes diced large

2-3 cups milk

1 pound velveeta cheese

3 12oz Guiness extra stout beers

1/2 bunch fresh parsely chopped

1/2 stick butter

salt and pepper to taste

Method:

Boil brats in two of the beers. After bringing to a boil continue to simmer for approxiamately one hour. Set aside. Chop bacon and place in a 6qt. stock pot. Fry until golden brown. Meanwhile, chop onion, carrots and celery and add to browned bacon. Add minced garlic. Saute until onions are transluscent. Remove brats from beer and discard beer. Chop brats into small pieces. Add potatoes and broth and bring to a boil until potatoes are barely soft. Reduce heat to simmer and add milk. Grind in some black pepper. Heat until milk is hot but not boiling. Stir in velveeta and cheddar cheeses and stir until melted. Add last Guiness. Add butter one tablespoon at a time. Toss in fresh parsely.

Be careful not to scauld! This burns very easily. My husband is such a carnivore, that I have been known to even double the meat on this. I hope you enjoy this as much as we do!

Amy