SERVES 4-6 | 1 HOUR
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for the soup:
1 lb raw bratwurst (pork or turkey)
1 tbsp olive oil
1 large yellow onion
1 large leek (about 2 cups diced)
2 medium carrots
3 cloves garlic
1 tsp smoked paprika
1 bay leaf
1/4 cup flour
16 oz beer (amber, or brown ale)
3 cups chicken stock
2 lb yukon gold/yellow potatoes
1½ cups grated sharp cheddar
½ cup grated smoked gouda
2 tsp cornstarch
1 cup whole milk or half-and-half
salt and pepper
squeeze of lemon
for the topping
parsley (optional)
grated cheese
reserved sausage
Pre-recipe prep:
✅ dice 1 leek - white parts and rinse
✅ dice 2 carrots
✅ dice 1 onion
✅ small dice 2 lb potatoes (you can leave the skin on)
✅ mince 2 cloves of garlic
brown the sausage
heat a thin layer of neutral oil in a large dutch oven over medium high heat. remove 1 lb of sausage from the casing and drop in to the hot pot in chunks.
let sit and cook until deeply golden on one side then flip and cook through (about 10 minutes) until deeply golden and you have some crispy bits. Remove half from the pot and reserve for later.
start your soup base
to your pot with remaining meat add a bit of oil it feels dry, then add in 1 diced onion, 2 diced carrots and 1 large diced leek with a big pinch of salt and pepper. Stir and cook for about 10 minutes until it starts to caramelize.
add in 3 cloves of minced garlic, 1 tsp smoked paprika and 1 bay leaf and cook for 1 minute.
add 1/4 cup flour and cook for 1 minute.
add in 6oz beer, 1/3 at at time, mixing until smooth - it should be quite thick. Cook for about 3 minutes to reduce.
add in 3 cups chicken stock and mix well, add diced potatoes and bring to a boil. Turn heat to medium low, cover and cook for about 15 minutes, until potatoes are very tender.
finish
grate 1½ cups of sharp cheddar, ½ of cup of smoked gouda, and toss it in 2 tsp cornstarch (this is to prevent clumping).
once potatoes are tender, remove bay leaf, and remove from heat. Stir in 1 /2 cup whole milk then add cheese in 3 batches, stirring to melt fully before adding more.
finish with a big squeeze of lemon, pour into bowls and top with reserved sausage, more cheese and fresh parsley on top and enjoy right away with a big side of crusty bread.
