5 Brats, cooked and sliced
2 TB Olive Oil
1 cup Onion, chopped
1 cup Green Pepper, chopped
1/2 Large Poblano Pepper, minced
1 stalk Celery, chopped
2 TB Flour
1 LB Red Potatoes, cubed
5 cups Chicken Stock
1 12oz Dark Beer
2 Bay Leaves
1 tsp Dry Mustard
Kosher Salt and Ground Pepper to Taste
1 Chipotle Pepper in Adobo, chopped
1/2 cup Half and Half
1 TB Worcestershire Sauce
2 cups Grated Cheddar Cheese
1 14oz can Bavarian-Style Sauerkraut
In a large soup pot heat olive oil. Add onion, green peppers, poblano peppers, and celery and saute for 10 minutes until softened. Stir in flour and cook for 1 minute. Add potatoes, stock, beer, and bay leaves and bring mixture to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 12 minutes.
In a small saucepan heat the sauerkraut over low heat and keep warm.
Add dry mustard, salt and pepper, chipotle pepper, half and half, and Worcestershire to the soup and stir to combine. Turn off the heat and add the cheddar to the pot, stirring until the cheese has completely melted.
Use an immersion blender to puree about half of the soup, then add the cooked brats to the pot and stir. (You can also use a blender to puree the soup, if you don't have an immersion blender.)
Cook about 10 minutes or until brats are heated through, ladle the soup into bowls and place a scoop of warm sauerkraut in the center of the bowl. Enjoy!!