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Bratwurst Potato Soup

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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings

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

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