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.
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.
BRATWURST SOUP
This is a hearty, filling, cold-weather soup that makes a meal served with a crusty bread and light salad. The soup is just not the same if the brats are not grilled.
Provided by Barry Heuser
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
- Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
- Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
- Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 39.6 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 7.7 g, Protein 12.3 g, SaturatedFat 4.5 g, Sodium 1347.1 mg, Sugar 5.5 g
CREAMY SAUSAGE POTATO SOUP
A spicy yet soothing soup that taste ultimately delicious. I made this up myself- I add a little here, a little there and walla it's amazing! It may seem like a lot of ingredients but it's quick and easy!
Provided by Chef Rachy
Categories Chowders
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pan add the can of cream of celery with the 4 cans of water and chicken bouillon stir in the peeled and diced potatoes along with the chopped carrots. Heat on medium.
- Brown the sausage in a separate pan, once done drain grease but save then add sausage to the pan with potatos.
- Saute the onion and garlic in the sausage grease until almost tender then add to the pan. Add the pepper, parsley, and mint.
- Cover and bring to boil until vegies are tender.
- In a separte pan stir the flour, milk, and whipping cream together over medium heat. Continue stirring for about 5 minutes.
- Add the cream to the large pan and turn burner to medium.
- Cook 3 minutes.
- Stir in both cheeses until melted and then SERVE.
Nutrition Facts : Calories 1109.8, Fat 77, SaturatedFat 37.9, Cholesterol 220.3, Sodium 1763.6, Carbohydrate 66.3, Fiber 7.1, Sugar 7.2, Protein 39.8
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
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BRATWURST AND POTATO SOUP ⋆ TWO LUCKY SPOONS
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5/5 (1)Total Time 40 minsCategory DinnerCalories 501 per serving
- Melt the butter in a large pot over medium high heat. Saute onions and carrots and a little salt and pepper for a few minutes until soft and tender.
- Cover and simmer for 20 minutes until the potatoes are very tender. Puree the potatoes with a stick blender until the soup is nice and thick but still has a few chunks of potatoes.
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- Put a drop of oil in a stock pot and brown off the sausages or brats. Let them get cook color on all sides, then add 2 cups of the chicken stock and bring up to a boil. Scrape any browned bits from the bottom of the pot. Lower the heat and simmer, covered, for about 10-12 minutes, until the brats are cooked. Remove the brats to a plate, and strain the broth and set aside. (I like to strain the broth because there will always be little bit and bobs floating around, and it's nicer without.) When the brats have cooled a bit, slice them.
- Meanwhile add a tablespoon of oil to a a new soup pot and saute the onions, celery, and carrots for about 4-5 minutes, just until slightly softened but not browned, stirring often.
- Add the potatoes, cabbage, and all 4 cups of the stock to the pan, along with the bay leaves, salt, pepper, and marjoram.
- Bring up to a boil, then lower the heat and simmer, partially covered, for 10-15 minutes, or until veggies are almost tender. Take a taste to be sure. Add the sliced brats and simmer for another 5 minutes until everything is perfectly tender.
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