Philly Style Beer Brat Soup

Philly Style Beer Brat Soup

If you’re a fan of the original beer brat soup, you’re in for a special treat!  This recipe features Philly Style Skinless Bratwursts and Bacon and Onion Cheese from the local Tiefenthaler Quality Meats store in Holstein, Iowa.  Soups are always better the second day, so feel free to let this sit in the fridge overnight before you eat it.  This would be the perfect game day recipe.  You’ll find the recipe below the pictures. Enjoy!

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INGREDIENTS:
For the Soup…
  • 1 package Tiefenthaler Philly Style Skinless Bratwurst, cooked and cut into bite size chunks
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 5-6 cups whole milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 clove of garlic, minced
  • 3 cups Tiefenthaler Bacon and Onion Cheese, shredded
  • 1 tablespoon stone ground mustard
  • 1 bottle of beer
  • 6 potatoes, peeled and cut into bite size chunks
For the Garnish…
  • 1 loaf french bread
  • 3 tablespoons butter
  • 1/4 tsp garlic salt
  • 1/8 tsp pepper
  • 8-10 bunches of green onion, chopped
  • 1/2 red onion, chopped
  • 1 cup Tiefenthaler Bacon and Onion Cheese, shredded

INSTRUCTIONS:
For the Soup…
Grill 1 package of Tiefenthaler Philly Style Skinless Bratwurst according to the directions on the package.  Then let them cool for a few minutes, and cut up into bite-size chunks and set aside.
While the brats are cooking, make a basic béchamel sauce (also known as white sauce which is made from a roux and milk).  In a large soup pot, melt 5 tablespoons butter on medium heat.  When the butter has melted, add 5 tablespoons of flour and whisk it all together until it’s smooth.  Let it cook for about a minute once smooth.  Add 5-6 cups of whole milk and whisk it in.  Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 clove of minced garlic.  Let it cook on medium/medium-high until it starts to thicken, stirring frequently.
Shred 4 cups of Tiefenthaler Bacon and Onion Cheese.  Set aside 1 cup of the shredded cheese to be used as garnish later.  Slowly add 3 cups of the shredded cheese into the béchamel sauce.  Whisk in the cheese until it’s melted and smooth. Stir in 1 tablespoon of stone ground mustard, and 1 bottle of beer.
Peel and cube 6 potatoes.  Add the potatoes and the bite-size brat pieces into the soup.  Let it cook on medium-high heat until the potatoes have softened…about 30-45 minutes, stirring occasionally.
For the Garnish…
You can certainly save yourself time by purchasing your favorite croutons, but if you’d like homemade here’s what to do.  Cut 1 loaf of french bread into bite size cubes.  Melt about 3 tablespoons of butter and drizzle it over the bread.  Stir it around so it’s evenly coated and sprinkle with 1/4 teaspoon garlic salt and 1/8 teaspoon pepper.  Bake 10ish minutes at 350 degrees, or until golden brown and crunchy.
8-10 bunches of green onion, chopped
1/2 red onion, chopped
1 cup of shredded Tiefenthaler Bacon and Onion Cheese, reserved from earlier.

SMALL BUSINESS SUPPORT:
Tiefenthaler Quality Meats
  • Philly Style Skinless Bratwurst
  • Bacon and Onion Cheese

© Terri Demarest Photography
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