Creamy Bratwurst and Bean Soup

Instructions

1. 1

   In a Dutch oven, cook and crumble the bratwurst with the onion and carrot over medium heat until the meat is no longer pink, about 5-7 minutes. Drain the excess fat.

2. 2

   Stir in the beans, jalapeño, black pepper, and chicken broth. Bring the mixture to a boil. In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth. Stir the flour mixture into the soup. Cook and stir until thickened, about 5 minutes. Gradually stir in the remaining 1 cup of milk. Add the cheese slices and cook, stirring, until the cheese is melted.