2 Tbl olive oil
2 Tbl butter
1 medium white onion, diced
2/3 cup diced carrot
2/3 cup diced potato
1/3 cup all purpose flour
1 1/2 cup beer (I used Miller Lite)
1 cup 2% or whole milk
2 1/2 cup chicken stock
4 cooked bratwurst sausages, halved and sliced
2 1/2 cup shredded sharp cheddar
1/2 cup shredded or diced american cheese
1 tsp freshly ground black pepper (add a little extra if you love pepper)
Salt, to taste
In a dutch oven or soup kettle heat olive oil and butter over medium heat. Add onion, potato and carrot to the pot, and saute till onions vegetables are tender.
Stir in the flour till veggies are evenly coated. Whisk in the beer, milk and chicken stock. Allow the soup to come to a slow simmer and thicken while stirring frequently, about 10 minutes.
Add brats and cheese. Stir to melt cheese and warm brats. Season with salt and pepper. Allow soup to bubble on medium low for about 5 minutes.