I was looking through my freezer for something to make for dinner the other day when I came upon some leftover brats that I had frozen earlier this Summer.  Since the charcoal grill has been put away for the Winter, there was only one thing I could do...make my "famous" Cheesy Brat Soup! 

It's made with ingredients that most Wisconsinites should already have in their kitchen.  It tastes MUCH better than it looks and has received received rave reviews from my family! 

Murphy's Cheesy Brat Soup

8 Brats (preferably of the flavored variety)
4-5 cans of your favorite beer
4-6 medium potatoes, cubed
1 medium green pepper, chopped
1 medium yellow onion, chopped
2 T chopped garlic
1 can of cream of Mushroom Soup
1 can of cream of Celery Soup
2 cans of Cheddar Cheese Soup
2 cups of shredded sharp cheddar cheese
Seasoned salt and pepper to taste

Boil brats in the beer until fully cooked.  Move the brats to a frying pan with the chopped onions and garlic and cook until brown, adding a small amount of the boiled beer while frying to keep moist.  While brats are frying, par-boil the cubed potatoes in the same beer you boiled the brats in for about 5 minutes.  Drain and discard beer from potatoes.  Slice the cooked brats into bite-sized pieces.  In a crock pot or slow cooker, combine all ingredients and cook on low heat for 3-4 hours.  Enjoy!

Notes:  I used fresh brats from a butcher shop flavored with garlic and onions and beer that a relative had left in our fridge (a brand I didn't care for) so as to not waste beer that that I'd actually drink! :-)

To make the recipe gluten free, I substituted fresh celery, a couple of cans of Progresso Creamy Mushroom soup, and Velveta 2% Cheese in place of the Cream of Mushroom, Cream of Celery and Cheddar Cheese Soup and it turned out beautifully!  

Even my cat, Daisy, thought it was delicious.  As we were preparing to wash out the slow cooker, she began meowing uncontrollably so I let her lick up the leftovers!