Creamy Bratwurst And Potato Soup Recipes

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BRATWURST POTATO SOUP



Bratwurst Potato Soup image

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

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

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 AND POTATO SOUP



Creamy Bratwurst and Potato Soup image

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

2 1/2 lbs potatoes, peeled and cubed
20 ounces bratwursts, grilled and sliced
4 ounces swiss cheese, grated
1/2 gallon whole milk
1/2 pint heavy cream
1/2 lb butter or 1/2 lb margarine
1 onion, minced
3 garlic cloves
1/4 teaspoon ground nutmeg
1 1/2 teaspoons white pepper
1 1/2 tablespoons hickory smoke salt
1/4 cup parsley

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.

CREAMY SAUSAGE AND POTATO BAKE



Creamy Sausage and Potato Bake image

This is a family recipe through multiple generations. Although it can make 6 main-dish servings, my family loves it so much that it's often just 3 double servings!

Provided by Pirendeus

Categories     Pork Casserole

Time 2h

Yield 6

Number Of Ingredients 10

1 (10.5 ounce) can condensed cream of celery soup
½ cup milk
½ cup chopped onion
½ cup chopped green bell pepper
½ teaspoon salt
¼ teaspoon ground black pepper
5 medium potatoes, peeled and thinly sliced, or more to taste
8 ounces fully cooked smoked sausage, sliced
1 tablespoon butter, cut into small pieces
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
  • Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
  • Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
  • Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 38.4 g, Cholesterol 57.7 mg, Fat 23 g, Fiber 4.7 g, Protein 18.3 g, SaturatedFat 10.3 g, Sodium 1255.8 mg

BRATWURST SOUP



Bratwurst Soup image

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

5 fresh bratwurst sausages
2 tablespoons olive oil
2 onions, chopped
4 carrots, sliced
4 ribs celery, chopped
2 teaspoons chopped garlic
2 (32 ounce) cartons chicken broth
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
2 teaspoons ground thyme
½ teaspoon cayenne pepper
6 potatoes, cut into cubes
2 (15 ounce) cans cannellini beans, drained and rinsed
12 ounces spinach, coarsely chopped, or more to taste

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 BRATWURST STEW



Creamy Bratwurst Stew image

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

1-3/4 pounds potatoes (about 4 medium), peeled and cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 pounds uncooked bratwurst links
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
2 cups half-and-half cream
1 tablespoon cornstarch
3 tablespoons cold water

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 SAUSAGE POTATO SOUP



Creamy Sausage Potato Soup image

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

1 lb sausage
2 cups shredded swiss cheese
2 cups little chunks Velveeta cheese
4 medium potatoes
2 cups chopped fresh baby carrots
8 ounces cream of celery soup
3 cups water
2 cups milk
1 cup heavy whipping cream
2 tablespoons flour
1/2 cup chopped yellow onion
1 tablespoon instant minced garlic
2 tablespoons chicken bouillon
1 tablespoon crushed mint leaf
1 tablespoon parsley
1 tablespoon pepper

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

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