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Bratwurst Potato Soup Recipe

Photo by: Taste of Home

My husband, Frank, a former Army cook, adapted this nourishing chowder from my mother's homemade potato soup. We've created recipes as a team for over 50 years. Our motto is, "The couple who cooks together, stays together."

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8-10 Servings
Prep/Total Time: 30 min.

Ingredients

1 pound fully cooked bratwurst links, cut into 1/2-inch slices
2 medium potatoes, peeled and chopped
2 cups water
1 medium onion, chopped
1/2 teaspoon salt
Dash pepper
4 cups shredded cabbage
3 cups milk, divided
2 tablespoons all-purpose flour
1 cup (4 ounces) shredded Swiss cheese

Directions

In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender.
Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 711 calories, 69 g fat (40 g saturated fat), 184 mg cholesterol, 962 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein.

Bratwurst Potato Soup published in Country Woman January/February 2004, p31