Bratwurst Potato Soup Recipe

3.5 4 3
Bratwurst Potato Soup Recipe
Bratwurst Potato Soup Recipe photo by Taste of Home
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Bratwurst Potato Soup Recipe

Read Reviews
3.5 4 3
Publisher Photo
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."
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
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 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.
Originally published as Bratwurst Potato Soup in Country Woman January/February 2004, p31

Nutritional Facts

1-1/4 cups: 288 calories, 19g fat (8g saturated fat), 51mg cholesterol, 567mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 13g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Bratwurst Potato Soup in Country Woman January/February 2004, p31

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kassie1 User ID: 1288048 205838
Reviewed Jan. 21, 2012

"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."

MY REVIEW
Kris Countryman User ID: 1858674 91031
Reviewed Oct. 29, 2010

"This recipe sounded so good, but I think it was a waste of my good bratwurst. I was disappointed."

MY REVIEW
Miss Nancy Lynn User ID: 3397481 105598
Reviewed Nov. 11, 2008

"I love this soup. It is my favorite. The swiss cheese is such a different flavor addition. And it is quick and easy."

MY REVIEW
emc_bc User ID: 45890 205837
Reviewed Jan. 26, 2008

"This soup is yummy. It is our new favorite soup."

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