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This hearty, creamy bratwurst soup is a great way to warm yourself on cold autumn or winter nights. Full of rich flavor, when we tested this recipe the brats were extremely tender, and the potatoes had thickened the soup almost to a hearty stew.
A great way to incorporate delicious brats into a slow cooker meal, and a great pairing with our many Brat Boxes, this has quickly become a Meatery kitchen favorite!
Rated 5.0 stars by 1 users
Soups & Stews
American
6
15 minutes
3-4 hours
Filled with vegetables and tender bratwurst slices, this slow cooker soup has become a favorite on The Meatery's kitchen table. Try this one for yourself and warm up on a cold winter's night.
Author:The Meatery Kitchen
8 bratwurst sausages, whole
2 cups chicken broth
1 cup green onions, diced
½ green cabbage, chopped
4 medium potatoes, cubed
2 ribs celery, diced
1 medium green pepper, diced
2 sprigs fresh basil, chopped
2 sprigs fresh rosemary, destemmed
Salt, to taste
Pepper, to taste
2 cups heavy whipping cream
Place potatoes, celery, green onions, green pepper, and cabbage in a 5-qt. slow cooker; toss to combine. Layer the mixture with bratwurst on top. Mix the chicken broth and basil, rosemary, salt, and pepper; pour over top.
Cook, covered, on high until mixture is bubbling and then on low for 2 - 3 hours until sausage is cooked through and vegetables are tender. Remove the sausages from slow cooker; cut into 1-in. slices. Return the sausages to potato mixture; stir in heavy whipping cream.
Cook, covered, on high until thickened, about 30 minutes.
The cabbage adds flavor and texture to this soup without overwhelming taste.
This soup is delicious when served with toasted sourdough bread for dipping!
1 comment
Sounds just wonderful!!! I’m going to make this!!!🌺