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Bratwurst Potato Soup Recipe

Bratwurst Potato Soup Recipe photo by Taste of Home

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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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Bratwurst Potato Soup Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

30 30

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 whole 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: 10 servings.

Nutritional Facts 1-1/4 cups equals 288 calories, 19 g fat (8 g saturated fat), 51 mg cholesterol, 567 mg sodium, 17 g carbohydrate, 2 g fiber, 13 g protein.

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

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Reviewed on Jan. 21, 2012 by kassie1

I used a can of beer instead of the 2c water. Made a big difference. Thought this was really good. Will for sure make again, next time with landjaegger sausage.