Lunch: Bratwurst and Beer Soup

This hearty soup is ready to serve in under 30 minutes and is jam-packed with flavor.

Ingredients

1 tsp. olive oil
4 oz. cooked bratwurst
2 c. beef stock
2 leeks, white part only
1 large potato
1/4 tsp. white pepper
1 red bell pepper
1 c. nonalcoholic beer
Salt to taste
1/4 c. snipped fresh chives for garnish

Instructions

Heat the oil in a 6-quart pot over medium-high heat for 1 minute. Add the bratwurst and sauté until lightly browned. Transfer to a bowl.
Combine the stock, leeks, potato, and pepper in the same 6-quart pot. Cover and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Transfer half the mixture to a bowl.
Using a potato masher, mash the vegetables remaining in the pot. Stir in the bratwurst and reserved vegetables. Stir in the bell pepper and beer and simmer 5 minutes. Taste and season with salt if needed. Top each serving with the chives.

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