What do you do when you have some jalapeño cheddar brats but are to lazy to grill Them? Make soup of course! We get these excellent skinless brats from HyVee so they are perfect for making the soup – easy to crumble up. If you use brats in casings, simply remove the casings then crumble.
Not too many ingredients for this soup. The brats are packed with flavor so you will only to salt and pepper, to taste. 
First step is to crumble the brats and toss in your Dutch oven. Saute of over medium heat for about 5 minutes. Next add the peppers, green chilies and onion. Saute for another 5 minutes. 
Add broth and sliced potatoes, bring to boil. Reduce heat and simmer for about 15 minutes. Add cream, stir and heat through. Serve in large bowls, top with grated cheese. Cheers!
Ingredients:
3 jalapeno cheddar brats
1 red pepper, diced
1 orange pepper, diced
1 4 oz can chopped green chilies
1 medium onion, diced
2 medium russet potatoes, sliced
¼ cup heavy cream
3 cups chicken stock
1 T Olive oil
Salt and Pepper, to taste
Directions:
Heat olive oil in large Dutch oven over medium heat. Crumble brats and add to pan. Saute about 5 minutes then toss in the peppers, onion and green chilies. Saute another 5 minutes. Add stock and sliced potatoes, bring to a boil. Season with salt and pepper. Reduce heat and simmer for about 15 minutes, until potatoes are tender. Stir in heavy cream and heat through. Serve in large bowls with cheese, sour cream, hot sauce……and enjoy.