Bratwurst, potato, and cabbage beer soup

1 to 1.5 lb cooked bratwurst, sliced
1 tbsp canola oil
1 medium yellow onion, minced
1 clove garlic, minced
3 yukon gold potatoes, diced
1 package broccoli slaw mix (shredded broccoli, carrots, green cabbage, red cabbage)
1 bottle red ale
2 cups chicken broth (or 2 cups water and 2 chicken bouillon cubes)
3 cups milk
3 tbsp flour

In a large soup pot, heat oil over medium heat. Add bratwurst, onions, and garlic, and cook until onions are translucent. Add potatoes and cook for another minute. Add beer and broth and heat to boiling. Reduce heat to low, cover, and simmer for 20 minutes. Add slaw mix and simmer for another 20 minutes. Add 2.5 cups of the milk to the pot. In a separate container, whisk together remaining 1/2 cup milk and 3 tbsp flour. Add slowly to soup, stirring to make sure flour does not clump. Sprinkle cheese over the top. Heat through. Serve with wheat bread.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KNITBYTES.