Crock-Pot Cheese, Beer & Bratwurst Soup

By á-10847

Prepare this delicious and easy soup in your Crock-Pot. Perfect for a chilly winter day or to eat on the big Super Bowl game day!

Ingredients

• 1 Medium Yellow Onion, Finely Diced
• 4 Large Carrots, Finely Diced
• 1 (32 Oz.) Carton of Chicken Stock
• 1 Tablespoon Minced Garlic
• 1 Rounded Tablespoon Country Dijon Mustard (I used Grey Poupon
• 1 (12 Oz.) Bottle Of Beer (I used Samuel Adams Boston Lager
• 2 Packages of Pre-Cooked Bratwursts (I used Johnsonville Stadium Style Brats), Sliced into bite sized rounds
• I (2 Lb.) Loaf of Velveeta, Cut into cubes
• 1 Lb. Shredded Sharp Cheddar Cheese

Details

Servings 8
Preparation time 20mins
Adapted from crockpotladies.ziplist.com

Preparation

Step 1

In a 6-quart crock-pot add the chopped onion, carrots, sliced bratwurst, beer, mustard, garlic and chicken broth.
Cover and cook on low 4-6 hours or on high 2-3 hours until onions and carrots are cooked but not mushy.
Add cubed Velveeta cheese, cover and cook an additional hour until all the Velveeta cheese is melted, stir in shredded cheddar cheese.
Dish into bowls and garnish with diced green onion if desired.

Notes: Serve with crusty bread and a nice green salad, washing it down with an ice cold beer if you must. I must!