Bratwurst Potato Soup

Name: Bratwurst Potato Soup
Cook time: 30 min
Total time: 30 min
Yield: 10 servings.
Cuisine: Europe, German
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 10 servings.

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."

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

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.

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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