Bratwurst Potato Soup

"I didn't have any bratwurst links so I left it out, and this is still really good. I just added a couple more potatoes. I also used mozzarella cheese in place of the Swiss cheese. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2009 and JoAnn Hilliard of East Liverpool, Ohio."
 
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Ready In:
40mins
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper.
  • Bring to a boil. Reduce the heat and cover and simmer for 10 minutes.
  • Add the cabbage. Cover and simmer for 10 to 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 and cook and stir for 2 minutes or until thickened.
  • Remove from the heat. Stir in cheese until melted.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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