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Brats Potato Soup Recipe

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This recipe for Brats Potato Soup, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Seneca - E Department
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. cooked bratwurst, cut into 1/2 inch pieces
2 medium potatoes, peeled and diced
1 c. diced onions
1/4 c. diced celery
1/4 c. diced red bell peppers
2 T. minced garlic
salt and ground white pepper to taste
2 c. chicken broth
1 head cabbage, cut into 3-inch pieces
1 c. chopped carrots (optional)
3 c. milk
3 T. flour
4 oz. shredded Swiss cheese
Louisiana hot sauce to taste

Directions:
Directions:
In a large Dutch oven over medium heat, sauté bratwurst, potatoes, onions, celery, bell peppers, garlic, salt and white pepper. Add chicken broth, and bring to a boil. Reduce heat, cover and simmer 20 minutes or until potatoes are nearly done. Add cabbage and carrots. Cook until tender. Add 2˝ cups milk. Combine remaining ˝ cup milk with flour. Gradually stir milk/flour mixture into stew to thicken. When stew is thickened and bubbly, stir in cheese until melted. Season with hot sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This is a really good soup on a cold day or night.

 

 

 

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