Cheesy Beer Brat Soup - cooking recipe

Ingredients

3 tablespoons olive oil
1/2 large yellow onion, chopped
1 cup celery, sliced
1 cup carrot, sliced
1/4 cup flour
6 medium yukon gold potatoes, Cubed
6 cups chicken stock
1 (12 ounce) bottle beer (Hopalicious by Ale Asylum, or equivalent pale ale or IPA, see recipe description)
1/2 teaspoon mustard powder
3 -4 garlic cloves, freshly pressed (or equivalent powder)
fresh ground black pepper (we use lots)
1/4 teaspoon cayenne pepper
1/2 cup half-and-half (or milk)
1/4 teaspoon Worcestershire sauce
2 cups grated sharp cheddar cheese
3 cooked bratwursts, sliced and quartered (cooked in beer and grilled, see recipe description)

Preparation

I know the \"Recipe Desription\" is long, but please read my notes on the beer and brats. It makes a tremendous difference in the finished product.
Heat olive oil in soup pot over medium heat.
add onion, clerey and carrots and cook about 15 minutes or until tender, stirring occasionaly.
stir in flour and cook for a minute.
Add potatoes, stock and beer and boil 10-15 minutes or until potatoes are tender.
Add mustard powder, garlic and black and cayenne peppers.
Combine milk and worcestershire in small bowl and stir into soup.
Remove soup from heat and add cheese, stirring until melted and smooth.
Remove two cups of mixutre, puree in blender or food processor, and return to soup.
Return soup to low heat and add bratwurst, cooking until heated through, approximately 5-7 minutes.
Serve with warm, crusty bread, maybe with some softened garlic butter, and, of course, a glass of the beer you used in preparation.
Send me a note and let me know what you thought!