Creamy Bratwurst and Potato Soup

"I came up with this the other night after being chilled to the bone from a broken furnace at the office. It is a definite chill chaser. This and a crunchy crusted piece of garlic toast is a meal in itself."
 
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photo by Smoky Okie photo by Smoky Okie
photo by Smoky Okie
Ready In:
1hr 35mins
Ingredients:
12
Yields:
5 quarts
Serves:
20
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ingredients

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directions

  • Melt butter in Dutch oven.
  • On medium low heat, sweat onion, garlic, and potatoes.
  • Season with white pepper and salt.
  • Potatoes will begin to form a slurry from their starch. This is normal.
  • Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc).
  • When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer.
  • From this point on, do not allow to boil. Only allow a slow simmer.
  • After returning to simmer, slowly add grated cheese and melt into mixture.
  • Add bratwurst, return to simmer, and simmer 30 minutes.
  • Salt and pepper to taste.
  • If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more.
  • Stir in parsley.
  • Serve with your favorite salad and/or fresh garlic toast.

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Reviews

  1. My family loved this ! Hubby took leftovers to work since it makes a big batch and they all loved it as well. I used chopped onions, minced garlic, no nutmeg and I used regular salt and put in a dash of liquid smoke. Other than it took a while to make it was easy and delicious.
     
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