Bratwurst and Cheese Soup

Cooking bratwurst with the aromatics from the start infuses the whole pot with sausage flavor – way better than just floating some pre-cooked links on top. American cheese melts smooth without getting grainy like aged cheeses would.

June Arthurs
September 12, 2025
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Ingredients

  • 1.25 lbs uncooked bratwurst links, casings removed
  • 1/2 cup chopped onion
  • 1 medium carrot, chopped
  • 2 (15.5-ounce) cans navy beans, rinsed and drained
  • 1/4 cup pickled jalapeno slices, chopped
  • 1/2 tsp pepper
  • 1 tsp Diamond Crystal kosher salt
  • 3 cups reduced-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk, divided
  • 16 slices American cheese

Brown the Brats

In a Dutch oven, cook the bratwurst with the onion and carrot over medium heat. Break the meat apart with a spoon as it cooks.

After about ~5-7 minutes, the meat will no longer be pink.

Drain off the fat.

Simmer the Soup

Stir in the navy beans, jalapenos, pepper, salt, and chicken broth. Bring it all to a boil.

In a small bowl, whisk together the flour and 1/2 cup of the milk until it’s smooth. Stir this mixture into the soup.

Bring the soup back to a boil, stirring it constantly.

Let it cook and thicken for about ~5 minutes.

Finish with Dairy

Gradually stir in the remaining 1.5 cups of milk. Add the American cheese slices.

Turn the heat down to low and stir until the cheese is completely melted.

Don’t let it boil after adding the cheese.

If you want, garnish with more pickled jalapenos.

Bratwurst and Cheese Soup

Cooking bratwurst with the aromatics from the start infuses the whole pot with sausage flavor – way better than just floating some pre-cooked links on top. American cheese melts smooth without getting grainy like aged cheeses would.
prep time15 minutes
cook time20 minutes
total time35 minutes

Ingredients

  • 1.25 lbs uncooked bratwurst links, casings removed
  • 1/2 cup chopped onion
  • 1 medium carrot, chopped
  • 2 cans navy beans, 15.5-ounce, rinsed and drained
  • 1/4 cup pickled jalapeno slices, chopped
  • 1/2 tsp pepper
  • 1 tsp Diamond Crystal kosher salt
  • 3 cups reduced-sodium chicken broth
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk, divided
  • 16 slices American cheese

Instructions

  • Cook bratwurst, onion, and carrot in Dutch oven over medium heat until meat is no longer pink, breaking apart meat.
  • Drain fat.
  • Add beans, jalapenos, pepper, salt, and broth. Bring to boil.
  • Whisk flour with 1/2 cup milk until smooth, stir into soup.
  • Cook 5 minutes, stirring constantly until thickened.
  • Stir in remaining 1.5 cups milk and cheese slices over low heat until cheese melts.
  • Top with additional jalapenos if desired.

Notes

Do not boil after adding cheese.