Read notes on beer and brats for best results.

Heat olive oil in a soup pot over medium heat.

Add chopped onion, sliced celery, and sliced carrots to the pot.

Cook vegetables for about 15 minutes, stirring occasionally, until tender.

Stir in flour and cook for 1 minute.

Add cubed potatoes, chicken stock, and beer to the pot.

Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.

Add mustard powder, garlic, black pepper, and cayenne pepper to the soup.

In a small bowl, combine half-and-half and Worcestershire sauce, then stir into the soup.

Remove the soup from the heat and add grated cheddar cheese, stirring until melted and smooth.

Remove 2 cups of the soup mixture and puree in a blender or food processor.

Return the pureed mixture to the soup pot.

Return the soup to low heat and add sliced and quartered bratwurst.

Cook until the bratwurst is heated through, about 5-7 minutes.

Serve hot with warm, crusty bread and garlic butter.

Enjoy with a glass of the same beer used in the soup.