Crock-Pot Cheese, Beer & Bratwurst Soup

Crock-Pot Cheese, Beer & Bratwurst Soup is a gluten free soup. One serving contains 935 calories, 55g of protein, and 65g of fat. This recipe serves 8 and costs $3.57 per serving. A couple people made this recipe, and 37 would say it hit the spot. Father's Day will be even more special with this recipe. A mixture of beer, green onion, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 7 hours and 20 minutes. It is brought to you by Crock Pot Ladies. Overall, this recipe earns a super spoonacular score of 90%. Users who liked this recipe also liked Crock Pot Creamy Potato Beer Cheese Soup, Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread, and Beer Bratwurst Macaroni and Cheese.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 420 minutes

 

Ingredients:

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

4 Large Carrots, Finely Diced

1 (32 Oz.) Carton of Chicken Stock

1 Rounded Tablespoon Country Dijon Mustard (I used Grey Poupon

1 Tablespoon Minced Garlic

Diced Green Onion (Optional, as a garnish)

1 Lb. Shredded Sharp Cheddar Cheese

I (2 Lb.) Loaf of Velveeta, Cut into cubes

1 Medium Yellow Onion, Finely Diced

Equipment:

pot

bowl

Cooking instruction summary:

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.

 

Step by 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.

2. 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.


Nutrition Information:

Quickview
935k Calories
55g Protein
65g Total Fat
27g Carbs
34% Health Score
Limit These
Calories
935k
47%

Fat
65g
100%

  Saturated Fat
31g
198%

Carbohydrates
27g
9%

  Sugar
13g
15%

Cholesterol
193mg
65%

Sodium
3290mg
143%

Alcohol
1g
9%

Get Enough Of These
Protein
55g
111%

Phosphorus
1740mg
174%

Vitamin A
6847IU
137%

Calcium
1115mg
112%

Vitamin B2
1mg
84%

Selenium
55µg
79%

Zinc
8mg
57%

Vitamin B1
0.61mg
40%

Vitamin B3
7mg
39%

Potassium
1107mg
32%

Vitamin B6
0.57mg
29%

Vitamin B12
1µg
22%

Vitamin K
22µg
21%

Magnesium
53mg
13%

Copper
0.23mg
11%

Vitamin B5
1mg
11%

Vitamin D
1µg
11%

Iron
1mg
9%

Folate
34µg
9%

Manganese
0.11mg
6%

Vitamin C
4mg
6%

Fiber
1g
5%

Vitamin E
0.73mg
5%

covered percent of daily need
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If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

Waiter, there is a maggot in my soup! Don't worry sir, he won't last long in there!

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