Bratwurst Cheddar Potato Soup is a creamy, cheesy, thick, hearty soup that combines most of our husband’s favorite man-approved ingredients; quality grilled Bratwurst sausages, deliciously sharp Wisconsin-style cheddar cheese, and chunky potatoes simmered to perfection.
Grill or pan-fry 1 pound of grilled Bratwurst till evenly browned. Remove the grilled Bratwurst from the heat source and let cool. Once cooled off slice grilled Bratwurst into bite-sized rounds.
Place Dutch Oven on medium heat and melt 3 tablespoons of unsalted butter, add 1 tablespoon of olive oil and 1 cup of chopped celery, cook about 2 minutes before adding chopped onion and chopped garlic. Cook veggies until slightly softened.
Add ¼ of a cup of all-purpose flour to the Dutch oven and stir till combined with veggies, cook for about 2 minutes to remove the raw flour taste from the flour.
Add 6 cups of low sodium chicken broth to the Dutch Oven and stir until all the flour has dissolved (May use more if needed)
Add sliced grilled Bratwurst, cubed Yukon gold potatoes, sliced carrots, flat-leaf parsley to the Dutch Oven, and season with kosher salt and coarse ground black pepper to your own taste, raise the heat level under Dutch Oven to medium-high heat and cook for about 17-20 minutes or until the potatoes are fork-tender. Reduce the heat under the Dutch Oven to a low heat setting.
Slowly add 2 cups of warm half and half cream and 2 cups of finely shredded sharp Wisconsin-style cheddar cheese to the Dutch Oven stirring constantly until the cheese has completely melted. Remove from the heat source and stir in 1/4 of a cup of chopped scallions.
Ladle into your favorite soup bowls and garnish with extra Colby-Jack cheese if desired.
Enjoy with crusty bread, oyster crackers, or crunchy croutons.
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