Cheddar Bratwurst Soup

The weatherman promises us some cooling temperatures this coming week and a pot of this soup comes to mind. It's like having a cheese sandwich in a bowl with the addition of some decadent protein. Not the fare of the diet-minded but worth a splurge. After all, doesn't shivering in the cold burn off extra calories? Think about it . . .  We can stretch a point and call this an exercise soup! I like the fact that we usually have the ingredients on hand. If the Bratwurst isn't available, just cheddar soup has it's benefits, too, especially if it is before payday and it tastes so rich in spite of the budget.

Cheddar Bratwurst Soup

3 Bratwurst, sliced and browned
3 tablespoons butter
1 medium onion, finely chopped (½ cup)
1 medium carrot, coarsely shredded (½ cup)
½ cup finely diced celery
6 cloves garlic, smashed and chopped
2 cups chicken stock
1 cup whole milk
1 teaspoon chili flakes
1/4 teaspoon ground black pepper
1 ½ cups sharp cheddar cheese, shredded
½ cup all-purpose flour

In a large pot, heat the butter over medium heat. Add onion, carrot, celery, and garlic; reduce heat to medium low. Cook, stirring frequently, until the onion is tender and slightly brown but not burned.

Add stock, milk, chili flakes, and pepper to onion mixture. Bring to a slow simmer. Mix the shredded cheese with the flour to coat. Add the cheese/flour to the pot, stirring until cheese melts and blends in. Keep on low heat as boiling might cause the mixture to lump up or separate. When the soup is thickened, stir in the prepared Bratwurst and serve.

Ideas . . .

Make some croutons out of rye bread and scatter on each serving. (Cube bread and brown with a bit of butter and garlic powder)

Have some tortilla chips on the side for crunching into the soup or dipping.

Fresh, warm tortillas go well with this.