This cozy cheddar ale and bratwurst soup is rich, cheesy, and loaded with hearty veggies and smoky sausage.
It’s perfect for game day, chilly weeknights, or anytime you crave a comforting pub-style bowl at home.
Cheddar Ale and Bratwurst Soup
50 min
|
intermediate
Published Jan 31, 2026
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 30 min | 50 min |
Introduction
Ingredients (4 servings)
Adjust servings:
Ingredients
Ingredient Notes *
- Dijon mustard: This recipe assumes a US Dijon mustard (smooth, mild, slightly sweet). Dijon manufactured for the European market is sharper and less sweet; begin with less and adjust.
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How to Make Cheddar Ale and Bratwurst Soup
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Prep the ingredients
Gather all ingredients and have the bratwurst sliced, vegetables diced, and cheese freshly shredded and ready.
This helps the soup come together quickly and keeps the vegetables from overcooking while you measure.
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Brown the bratwurst
Heat a large heavy pot over medium heat and add the butter and olive oil.
Add the sliced bratwurst in a single layer and cook until browned on both sides, about 5 to 7 minutes.
Transfer the browned sausage to a plate, leaving the drippings in the pot for the vegetables.
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Sauté the aromatics and vegetables
Add the onion, carrots, and celery to the pot and cook over medium heat until they start to soften.
Stir often and scrape up any browned bits from the bottom, about 5 minutes of cooking.
Add the garlic, salt, black pepper, paprika, and Dijon mustard, then cook for 1 minute until fragrant.
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Build the flavorful base
Crumble the chicken bouillon cubes into the pot and stir until they start to dissolve into the vegetables.
Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes to cook the flour.
The mixture will look thick and pasty, which is perfect for thickening the soup later.
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Add ale, broth, and potatoes
Slowly pour in the amber ale while stirring, loosening any remaining browned bits from the pot.
Add the chicken broth and diced potatoes, then bring the soup to a gentle simmer over medium heat.
Simmer until the potatoes are tender and the flavors meld, about 12 to 15 minutes, stirring occasionally.
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Stir in the milk
Reduce the heat to low, then slowly stir in the whole milk until it is fully combined.
Let the soup heat gently for 3 to 5 minutes, but avoid letting it boil to prevent curdling.
Taste and adjust the seasoning with a little more salt or pepper, if needed.
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Melt in the cheddar and finish
Remove the pot from the heat, then add the shredded cheddar cheese a small handful at a time.
Stir after each addition until the cheese is completely melted and the soup is smooth and creamy.
Return the browned bratwurst and any juices to the pot, then stir to combine and warm through.
Serve hot with crusty bread or soft pretzels, if you like.
Substitutions
- Bratwurst -> smoked kielbasa
- Smoked kielbasa brings a deeper smoky flavor that works beautifully with the beer and cheddar. The texture stays similarly hearty, so the soup still feels very satisfying.
- Amber ale -> chicken broth and apple cider
- Use an extra cup of chicken broth plus a quarter cup of apple cider for a no-alcohol version. You keep gentle sweetness and depth, without the beer bitterness that some people dislike.
- All-purpose flour -> cornstarch slurry
- Skip the flour and thicken the soup with 2 tablespoons cornstarch mixed into cold milk. The texture stays silky and gluten-free, and the flavor of the cheese shines even more.
Tips
- Shred your own cheese
- Pre-shredded cheese is coated with starch, which can make the soup grainy. Shredding your own cheese helps it melt smoothly and gives a silkier finish.
- Control the beer flavor
- Amber ale gives malty flavor without harsh bitterness, which suits this creamy soup nicely. If you want a milder beer note, simmer a few extra minutes before adding the milk.
- Keep the heat gentle for dairy
- Once the milk and cheese are in, avoid boiling the soup. Gentle heat keeps the cheese from breaking and turning grainy.
- Adjust thickness to your liking
- For a thicker pub-style soup, let it simmer uncovered a few extra minutes after adding the milk. For a thinner texture, whisk in a splash of warm broth or milk at the end.
- Make it ahead
- This soup reheats well on the stove over low heat, especially if you add a small splash of milk. Reheat slowly and stir often to keep the cheese base smooth.
Nutrition Facts *
| Energy | 836 | kcal |
|---|---|---|
| Protein | 38 | g |
| Total Fat | 60 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the cheese from getting grainy or separating?
- Use freshly shredded cheddar and add it off the heat, a handful at a time. Make sure the soup is hot but not boiling when you stir it in. If it starts to look slightly oily, add a tablespoon of milk and whisk briskly.
- Can I make this soup without beer?
- Yes, you can replace the ale with more chicken broth plus a splash of apple cider or white grape juice. The soup will still taste rich and cheesy, just with a softer, sweeter background note. You may want to add a pinch of smoked paprika for extra depth.
- Can I freeze cheddar ale and bratwurst soup?
- This soup is best enjoyed fresh or from the fridge, because the dairy can sometimes separate after freezing. If you do freeze it, reheat very slowly over low heat and whisk often to help it come back together. Adding a little fresh cheese while reheating can improve the texture.
- How can I make this soup a bit lighter?
- Use turkey bratwurst or chicken sausage and drain off any excess fat after browning. You can also swap the whole milk for 2% milk, though the soup will be slightly less creamy. Adding an extra cup of diced carrots or celery gives more volume with fewer calories.
- What should I serve with cheddar ale and bratwurst soup?
- Crusty bread, pretzel rolls, or soft pretzels are classic and great for soaking up the cheesy broth. A crisp green salad or simple roasted Brussels sprouts balance the richness nicely. For a fun pub-style spread, pair it with pickles and mustard on the side.
Serving Suggestions
Reviews
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David, Minneapolis: I am not a sausage in soup person, and I love this soup. I can't wait to have it the next day for lunch. It is really good fresh and left over. I do use a little more bratwurst than called for and try to use healthier ingredients, such as low-sodium broth, 2% milk, and a bit less cheese. It is delicious and the extra fat/salt is not missed.
: Glad it worked for you, David; your swaps sound smart.
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