Sauté carrots, onion, celery and garlic in butter until tender. Whisk flour into sautéed vegetables and allow to cook for 1 minute while whisking constantly.
Add beer to vegetable/flour mixture and whisk until all the flour has dissolved into beer. Add water, chicken base, and heavy cream. Bring to a light simmer turn down burner and allow to cool for 15 minutes.
Add cream cheese, sour cram and cheese slices.
Witha burr mixer, purée vegetables until smooth and everything has melted. Add remaining cheese using a whisk
Add cooked brats and season to taste with salt and pepper.
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|Serving Size: 1 Serving (637g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 315 (54%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 19.1g||96 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 101.5mg||31 %|
|Sodium 33969.7mg||1171 %|
|Potassium 1491.8mg||39 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 23g|
|Protein 36.8g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 578
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