CREAMY BRATWURST AND POTATO SOUP

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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.

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