Bratwurst Potato Soup
Recipe type: Soup/Stews/Chowders
Cuisine: Gluten and Dairy Free
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.
  • 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
  1. Brown, drain, and rinse sausage.
  2. Add the sausage, stock, cider, carrots, onion, garlic, potatoes, celery, salt, pepper, and parsley to the crock.
  3. Cook on low for 6 hours.
  4. Top with a spoonful of your sour cream and a sprinkle of cheese.  Stir to melt.
Recipe by Kait Nolan at