Cheesy Brat Soup

1. Cook the brats. In a heavy-bottomed skillet, melt 2 T of your preferred fat (butter, lard, tallow) over medium high heat. Once hot (325-350°F), add the brats and cook on each side for 3 minutes or until a deep golden brown color. Prep other ingredients while brats cook.
2. Turn heat to medium-low. Flip brats, cover and cook for 5 minutes. Flip one last time and cook for another 2-3 minutes or until the internal temp is 160°F.
3. Once cool enough to handle, slice brats into 1/2" pieces. If all the brats get eaten before making it into the soup, cook the standby package (speaking from experience here).
4. Add all the rest of the ingredients to a slow cooker and cook on Low for 6-7 hours or until potatoes are tender. Or, simmer on stovetop for 15-20 minutes, stirring occasionally.
5. If eaten in Wisconsin it is obligatory to drink a beer with this soup. This is also an awesome way to use up leftover brats from a party.

Ingredients: 

• Any brats will do! 
• Butter, lard, tallow or bacon fat
• Beef broth, pork broth, chicken broth or pork broth
• Local garlic powder
• Check the organic section for a better cream of mushroom soup or make your own!