3 Tablespoons olive oil
1 cup minced onion
1 cup minced celery
1 cup sliced carrots
1/4 cup flour
1 pound potatoes peeled and diced
6 cups chicken stock
1 12 ounce bottle of beer
1/2 teaspoon dry mustard
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon black and red spice (I use 1/8 black pepper and 1/8 teaspoon cayenne pepper)
1/2 cup milk
1/4 teaspoon Worchestershire sauce
2 cups grated sharp cheddar cheese
3 bratwurst sausages, cooked and sliced
I followed the directions on the package of bratwurst but they were not cooked when I went to slice them so after slicing I threw them back in the pan and cooked them some more.
I also used a pumpkin ale for the beer I added but I've used Corona in the past too.
Here's the directions for making it.
Heat olive oil in soup pot over medium heat. Add onion, celery, and carrots. Cook about 15 minutes until tender, stirring every so often to keep from sticking. Stir in flour; cook about 1 minute. Add potatoes, stock, and beer. Bring to a boil and cook 10-15 minutes or until potatoes are tender. Add mustard powder, granulated garlic, salt, and black and red spice. Combine milk and Worchestershire sauce in a small bowl. Stir into soup. Remove soup from heat. Add cheese, stirring until cheese is melted and smooth. (The following part I skip but you can certainly do it if you wish). Remove 2 cups of vegetables with some liquid and add to a blender or food processor. Puree. Stir back into the soup, to give it a nice body. Return to low heat and add sliced, cooked bratwurst. Cook until bratwurst is warm; 5 minutes should do it.