One of the things I love about fall and winter is the endless variety of soups is, not only do they taste fantastic but warm my belly and soul on a chilly Fall day. Bratwurst Cheddar Potato Soup is a creamy, cheesy, thick, hearty soup that combines most of our husband’s favorite man approved ingredients; quality grilled Bratwurst sausages, deliciously sharp Wisconsin-style cheddar cheese, and chunky potatoes simmered to perfection. It’s the perfect idea for lunch, dinner, or even Game night with the guys this fall and winter seasons.
How can you go wrong with ingredients like grilled Bratwurst, Wisconsin-Style Cheddar Cheese, and chunky potatoes? Bratwurst is definitely a big favorite with my husband and family, so when I make this thick, rich and creamy Bratwurst Cheddar Potato Soup it never lasts long at our dinner table and I am definitely betting it won’t last long on your dinner table either. Don’t be afraid to serve some extra freshly finely shredded cheddar cheese on the top at the dinner table it only makes this even more tempting to cheese lovers.
Bratwurst is considered a type of German sausage made from veal, pork or beef. The name Bratwurst is from the Old High German, Brätwurst from brät-, meaning finely chopped meat, and Wurst meaning, sausage, although in modern times German it is often associated with the verb braten, which means to pan fry or roast.
Have you had the chance to enjoy Bratwurst? If not it kind of reminds me of a very mild yet flavorful sausage; if that makes any sense to y’all. I love how it adds wonderful flavor to this Bratwurst Cheddar Potato Soup without overpowering the other yummy ingredients.
I also like Gold Skin potatoes for this Bratwurst Cheddar Potato Soup; the Yukon Gold can stand up to both dry heat and wet heat cooking methods. Its waxy moist flesh and sweet flavor make it ideal for boiling, baking, and frying, and roasting . You may pay a little more for the Yukon Gold potatoes but trust me on this one they just seem to be the better choice for holding power in this Bratwurst Cheddar Potato Soup
Ladies, I am telling you, be ready to fall in love with this Bratwurst Cheddar Potato Soup’s simple ingredients with fabulous flavor when you make it. The looks on your families face will tell you this is going to be a go-to recipe for years to come. Below you will find my step by step instructions to make a pot of wonderful Bratwurst Cheddar Potato Soup that will definitely leave your husbands happy when they leave the dinner table tonight.
Bratwurst Cheddar Potato Soup
- 1 pound of grilled Bratwurst, sliced
- 3 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 1 cup of chopped celery
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 1/4 cup all-purpose flour
- 5 cups of low sodium vegetable broth
- 6 medium Yukon gold potatoes cubed
- 3 large sliced carrots
- 3 cups of warm half and half cream, full fat
- 1/4 of a cup flat leaf parsley, stems removed
- kosher salt to own taste
- coarse ground black pepper to own taste
- 2 cups of finely shredded sharp Wisconsin-style cheddar cheese
- 1/4 of a cup chopped green scallions
- 1 cup of Colby-Jack Cheese, optional topping
- Grill or pan fry 1 pound of grilled Bratwurst till evenly browned. Remove the grilled Bratwurst from the heat source and let cool. Once cooled off slice grilled Bratwurst into bite-sized rounds.
- Place Dutch Oven on medium heat and melt 3 tablespoons of unsalted butter, add 1 tablespoon of olive oil and 1 cup of chopped celery, cook about 2 minutes before adding chopped onion and chopped garlic. Cook veggies till slightly softened.
- Add 1/4 of a cup of all-purpose flour to the Dutch oven and stir till combined with veggies, cook for about 2 minutes to remove the raw flour taste from the flour.
- Add 4 cups of low sodium vegetable broth to the Dutch Oven and stir until all the flour has dissolved,
- Add sliced grilled Bratwurst, cubed Yukon gold potatoes , sliced carrots , flat leaf parsley to the Dutch Oven , and season with kosher salt and coarse ground black pepper to your own taste, raise the heat level under Dutch Oven to medium-high heat and cook for about 17-20 minutes or until the potatoes are fork tender. Reduce the heat under the Dutch Oven to a low heat setting.
- Slowly add 2 cups of warm half and half cream and 2 cups of finely shredded sharp Wisconsin-style cheddar cheese to the Dutch Oven stirring constantly until the cheese has completely melted. Remove from the heat source and stir in 1/4 of a cup of chopped scallions in.
- Ladle into your favorite soup bowls and garnish with extra Colby-Jack cheese if desired.
- Enjoy with crusty bread, oyster crackers, or crunchy croutons.
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