Potato Leek Soup With Beer Bratwurst Recipe

Name: Potato Leek Soup With Beer Bratwurst
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 archer farms beer bratwursts; 6 tablespoons unsalted butter (Split); 3 (12 ounce) bottles stout beer (*Chocolate Stout); 2 bay leaves (Split); 6 juniper berries; 4 cups leeks (Chopped); 2 cups carrots (Chopped); 2 celery ribs (Sliced Thin); 2 cups red bell peppers (Chopped); 1 tablespoon minced garlic; 2 tablespoons fresh thyme (Chopped); 2 tablespoons flat leaf parsley (Chopped); 2 tablespoons marjoram (Chopped); 2 teaspoons fine sea salt; 2 teaspoons white pepper; 1/2 cup riesling wine; 6 cups home made chicken stock; 2 lbs yukon gold potatoes (Chopped); 3 cups heavy cream (Tempered); 1 dash ground nutmeg; 1 cup creme fraiche

Servings: persons

6 archer farms beer bratwursts
6 tablespoons unsalted butter (Split)
3 (12 ounce) bottles stout beer (*Chocolate Stout)
2 bay leaves (Split)
6 juniper berries
4 cups leeks (Chopped)
2 cups carrots (Chopped)
2 celery ribs (Sliced Thin)
2 cups red bell peppers (Chopped)
1 tablespoon minced garlic
2 tablespoons fresh thyme (Chopped)
2 tablespoons flat leaf parsley (Chopped)
2 tablespoons marjoram (Chopped)
2 teaspoons fine sea salt
2 teaspoons white pepper
1/2 cup riesling wine
6 cups home made chicken stock
2 lbs yukon gold potatoes (Chopped)
3 cups heavy cream (Tempered)
1 dash ground nutmeg
1 cup creme fraiche

1
In a Dutch oven melt 3-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
2
Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
3
Add wine and reduce by one-half.
4
Add chicken stock, remaining Chocolate Stout, cream, nutmeg and potatoes. Stir soup and bring to a full boil. Reduce to simmer for 25- minutes or until potatoes are tender. Season with salt and pepper to taste.
5
Remove soup from heat and discard bay leaf. Whisk in creme fraiche.
6
Serve soup in warm bowls.
7
Garnish soup with Fresh Parsley Sprigs and place a warm Beer Bratwurst.
8
*Chef's Note: The Stout should be room temperature.

1646

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 archer farms beer bratwursts, 6 tablespoons unsalted butter (Split), 3 (12 ounce) bottles stout beer (*Chocolate Stout), 2 bay leaves (Split), and more.

Yes, Potato Leek Soup With Beer Bratwurst falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Leek Soup With Beer Bratwurst

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