Soups & Stews

Cheddar Beer Brat Soup

10 mins
30 mins
Portions: 8 Servings

Grab a favorite beer and Johnsonville Tailgate Cheddar & Beer Brats to create a flavorful creamy cheese soup for the next tailgate party and be an honorary “cheesehead!”  What’s not to love about beer, brats and cheese?

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Cheddar Beet Brat Soup

Made by the Sausage Chefs


  • 1 package (19 ounces) JOHNSONVILLE Tailgate Cheddar & Beer Brats , Beer Brats or Original Brats
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 1 jalapeno pepper, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons oil
  • 2 bottles (12 ounces each) lager or pilsner beer
  • 2 cups chicken stock
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup heavy cream
  • 3 cups (12 ounces) shredded sharp Cheddar cheese
  • Salt and pepper, to taste
  • Chopped green onions, to garnish

Cooking Instructions

  1. Cook brats according to package directions. Cut into bias-slice pieces.
  2. In a skillet, cook and stir the celery, onions, jalapenos and garlic in oil over medium heat until tender; about 7-8 minutes.
  3. Add 1 bottle of beer, simmer until reduced by half; about 5 minutes.
  4. Add chicken stock and bring back to simmer.
  5. In a small saucepan, melt butter and add flour, cook and stir until lightly browned; about 2 minutes.
  6. Whisk butter and flour roux into soup until combined; simmer 8-10 minutes.
  7. Add heavy cream, 1 bottle of beer and cheese; cook and stir until melted.
  8. Add brats; season to taste with salt and pepper.
  9. Garnish with green onions.

Multi-Cooker Directions

  1. Remove casing from sausage. In the Multi-Cooker, cook and crumble sausage on sauté setting, add the celery, onion, jalapeno and garlic, cooking until sausage is browned and internal temperature is 160°; about 10 minutes.
  2. Do not add oil.
  3. Add flour and butter; stirring until butter is melted.
  4. Add beer and chicken stock.
  5. Secure lid on pot and close pressure-release valve.
  6. Select manual high pressure setting for 2 minutes.
  7. Let stand 15 minutes to release pressure naturally. Release any remaining pressure before removing lid.
  8. Add cheese and cream; stir until cheese is melted.
  9. Garnish with green onions.