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.
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.