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Half the fun of watching the big game is the anticipation, the celebration before the contest of strength and skill. Oh, and the delicious, snacky dishes! That's what this Tailgate Soup is all about! It's like the best of a tailgate grilling party in soup form! It's the best way to shake off any chill while waiting for kickoff — meaty, savory brats in a malty, cheesy beer broth with butter-seared vegetables. And don't forget those fluffy, tender potatoes! Tailgate Soup might be even better than the game, after all!
Half the fun of watching the big game is the anticipation, the celebration before the contest of strength and skill. Oh, and the delicious, snacky dishes! That's what this Tailgate Soup is all about! It's like the best of a tailgate grilling party in soup form! It's the best way to shake off any chill while waiting for kickoff — meaty, savory brats in a malty, cheesy beer broth with butter-seared vegetables. And don't forget those fluffy, tender potatoes! Tailgate Soup might be even better than the game, after all!
Ingredients
- 2 large Yukon Gold potatoes unpeeled and washed, diced
- water to taste
- 2 tablespoons butter
- 1 medium onion finely chopped
- 1/2 cup carrot shredded
- 3 large shallots chopped
- 1 clove garlic minced
- 1 (14-ounce) can vegetable broth or chicken broth
- 1/3 cup flour
- 1 cup light cream or whole milk
- 1 teaspoon caraway seed crushed
- 1/4 teaspoon black pepper
- 1 (16-ounce) block sharp cheddar cheese shredded, plus more, to taste, for topping
- 1 tablespoon spicy brown mustard
- 2 teaspoons horseradish
- 5 bratwursts cooked, halved lengthwise and sliced
- 1 (12-ounce) can or bottle beer
Directions
- In a small saucepan, add the potatoes and enough of the water to just cover them.
- Place the saucepan on the stovetop and bring the water to a boil.
- Boil the potatoes until they are tender, about 10-12 minutes.
- Drain the potatoes and set them aside.
- In a large saucepan over medium heat, melt the butter.
- Add the onions, the carrots, and the shallots to the melted butter and stir to coat.
- Reduce the heat to medium-low and cook the onion mixture, while stirring frequently, until the onions are very soft and golden-brown, about 10-15 minutes.
- In the last 5 minutes of cooking the onion mixture, add the garlic and stir to combine.
- In a small bowl, add the vegetable broth and the flour and whisk until the flour is dissolved and the broth mixture is smooth
- Add the broth mixture to the onion mixture and stir to combine.
- Add the cream, the caraway seed, and the black pepper to the broth mixture and increase the heat to medium.
- Cook the broth mixture, while stirring frequently, until thickened, about 5 minutes.
- Gradually add 16 ounces of the cheddar, the brown mustard, and the horseradish to the broth mixture, while stirring, until combined.
- Reduce the heat to low and cook the soup, while stirring, until the cheese melts. Make sure not to let the soup boil.
- Add the bratwursts, the beer, and the cooked potatoes to the soup and stir to combine.
- Serve topped with the extra cheddar cheese.
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