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."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 288 calories, Fat 19g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 567mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
POTATO AND SAUSAGE SOUP
Best potato soup with sausage ever with a variation of the original German soup. My family loves this soup and I never have leftovers. This recipe is one my grandmother used to make when I was growing up and I have always loved this.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
- Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 18.3 g, Cholesterol 105.3 mg, Fat 39.2 g, Fiber 2 g, Protein 17.4 g, SaturatedFat 18.7 g, Sodium 1831.9 mg, Sugar 2.4 g
CREAMY BRATWURST STEW
A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. -Susan Holmes, Germantown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.
Nutrition Facts : Calories 544 calories, Fat 39g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 1367mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
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.
Provided by Smoky Okie
Categories One Dish Meal
Time 1h35m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 12
Steps:
- 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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