The inspiration for this bratwurst potato soup is the classic cheeseburger soup (which, incidentally, I never thought tasted much like cheeseburgers). While I was down with the flu, we ate a lot of soup, and I was desperate for something that wasn’t chicken and rice (which is our go to, but I caught the flu right after my husband, so I’d already ODed). I decided to do something with a pound of brats and potatoes in a rich broth. I made some Irish soda bread to dip.
Ingredients:
- 1 pound browned bratwurst sausage, drained and rinsed (removed from casing)
- 4 cups chicken stock
- 4 cups diced russet potatoes, skin on
- 1 stalk celery, finely diced
- 1 onion, diced
- 3/4 cup finely grated carrots
- 2 cloves garlic, minced
- 1 teaspoon parsley
- 1 teaspoon kosher salt
- ground black pepper, to taste
- 1 bottle hard apple cider
- cheese or cheese substitute (I used cheddar Daiya) to top
- sour cream or sour cream substitute (I used Tofutti Better Than Sour Cream) to top
Directions:
- Brown, drain, and rinse sausage.
- Add the sausage, stock, cider, carrots, onion, garlic, potatoes, celery, salt, pepper, and parsley to the crock.
- Cook on low for 6 hours.
- Top with a spoonful of your sour cream and a sprinkle of cheese. Stir to melt.
Bratwurst Potato Soup
The inspiration for this bratwurst potato soup is the classic cheeseburger soup (which, incidentally, I never thought tasted much like cheeseburgers). While I was down with the flu, we ate a lot of soup, and I was desperate for something that wasn't chicken and rice (which is our go to, but I caught the flu right after my husband, so I'd already ODed). I decided to do something with a pound of brats and potatoes in a rich broth. I made some Irish soda bread to dip.
Author: Kait Nolan
Recipe type: Soup/Stews/Chowders
Cuisine: Gluten and Dairy Free
Ingredients
- 1 pound browned bratwurst sausage, drained and rinsed (removed from casing)
- 4 cups chicken stock
- 4 cups diced russet potatoes, skin on
- 1 stalk celery, finely diced
- 1 onion, diced
- ¾ cup finely grated carrots
- 2 cloves garlic, minced
- 1 teaspoon parsley
- 1 teaspoon kosher salt
- ground black pepper, to taste
- 1 bottle hard apple cider
- cheese or cheese substitute (I used cheddar Daiya) to top
- sour cream or sour cream substitute (I used Tofutti Better Than Sour Cream) to top
Instructions
- Brown, drain, and rinse sausage.
- Add the sausage, stock, cider, carrots, onion, garlic, potatoes, celery, salt, pepper, and parsley to the crock.
- Cook on low for 6 hours.
- Top with a spoonful of your sour cream and a sprinkle of cheese. Stir to melt.