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."
Bratwurst Potato Soup Recipe photo by Taste of Home
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
4 cups shredded cabbage
3 cups whole milk, divided
2 tablespoons all-purpose flour
1 cup shredded Swiss cheese
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.