Grilled Bratwurst, Beer, and Cheddar Soup

Ingredients

• 4 bratwurst, preferably cheddar brats
• 12 ounces light-bodied beer, such as pale ale
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 2 strips bacon, chopped
• 3 medium cloves garlic, minced
• 2 medium red-skin potatoes, diced
• 1/4 cup drained and finely chopped jarred roasted red peppers
• 1/8 teaspoon cayenne pepper
• 1 teaspoon dry mustard powder
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons hot sauce, such as Tabasco
• 2 1/2 cups homemade chicken stock or store-bought low-sodium chicken broth
• 3/4 cup heavy cream
• 1 1/2 cups milk, divided
• 1/3 cup all-purpose flour
• 3 cups extra-sharp cheddar cheese
• 4 ounces Velveeta, cubed
• Kosher salt and freshly ground black pepper

Directions

1. Light one chimney of charcoal. Once the coals are glowing and coated in gray ash, empty them onto the coal grate and spread them across the whole surface. Put the cooking grate in position, cover the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it.
2. Place the bratwurst in a 10-inch square disposable aluminum pan, then pour the beer over them. Set the pan on the hot side of the grill and cook until the beer begins to simmer, about 4 minutes. Move the pan to the cooler side, cover the grill, and position the vents over the bratwurst. With all vents open, cook until an instant-read thermometer reads 140 to 145 degrees F in the sausages, about 20 minutes, turning them once midway through.
3. Take off the grill lid. Use tongs to lift the bratwurst out of the pan and set them directly on the grate over the hot side. Grill, turning now and then, until the sausages are crisp and deeply browned, about 3 minutes total. Take the brats and the pan of beer off the grill. Cut the brats into small pieces, then add the meat back to the beer and set it aside.
4. In a large stockpot, warm the butter and olive oil over medium heat until the butter melts. Add the onion and celery and cook, stirring, until they begin to soften, about 4 minutes. Add the bacon and keep cooking until it browns. Stir in the garlic and cook for 3 minutes, stirring from time to time.
5. Add the potatoes, roasted peppers, cayenne, dry mustard, Dijon mustard, Worcestershire sauce, and hot sauce, stirring them into the pot. Turn the heat up to medium-high. Pour in the reserved bratwurst and beer mixture, then add the chicken stock, heavy cream, and 1 cup of the milk. In a small bowl, whisk the remaining 1/2 cup of milk with the flour until smooth and lump-free. Stir that mixture into the soup and bring it to a boil.
6. Add the cheeses, season with salt and pepper, and stir everything together. Lower the heat and simmer, stirring occasionally, until the soup has thickened and the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Serve.