Bratwurst Cheddar Potato Soup

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.

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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.

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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

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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.

Ingredients needed for Bratwurst Cheddar Potato Soup
  • 1 pound of grilled Bratwurst, sliced
  • 3 tablespoons of unsalted butter
  • 1 tablespoon of olive oil
  • 1 cup chopped celery
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 1/4 cup all-purpose flour
  • 4 cups of low sodium vegetable broth
  • 6 medium Yukon gold  potatoes cubed
  • 3  large sliced carrots
  • 2 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

 

5 from 4 votes
Bratwurst Cheddar Potato Soup
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
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.
Course: Soup
Cuisine: American
Keyword: Bratwurst, Cheddar Cheese
Servings: 8
Author: Heidy L. McCallum
Ingredients
  • 1 pound of grilled Bratwurst sliced
  • 3 tablespoons of unsalted butter
  • 1 tablespoon of olive oil
  • 1 cup chopped celery
  • 1 large onion chopped
  • 3 cloves of garlic chopped
  • 1/4 cup all-purpose flour
  • 4 cups of low sodium vegetable broth
  • 6 medium Yukon gold  potatoes cubed
  • 3   large sliced carrots
  • 2 cups warm half and half cream full fat
  • 1/4 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
Instructions
  1. 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.
  2. 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 until slightly softened.
  3. 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.
  4. Add 4 cups of low sodium vegetable broth to the Dutch Oven and stir until all the flour has dissolved,
  5. 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.
  6. 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.
  7. Ladle into your favorite soup bowls and garnish with extra Colby-Jack cheese if desired.
  8. Enjoy with crusty bread, oyster crackers, or crunchy croutons.

 

 

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7 thoughts on “Bratwurst Cheddar Potato Soup”

  • I made this today, it was delicious, BUT, unless you have 4 helpers chopping, dicing and peeling the veggies, grilling or cooking the brats, no way is the 10 minute prep time remotely correct. It took me nearly 35-45 minutes to get the stuff together. The other 3 helpers were nowhere around.

    • Hi, Bob, thank you for dropping by. I’m sorry it took you so long to slice celery, carrots, and potatoes. When timed it took me 10 minutes but we will adjust the time slightly for others. Thank you for telling me. Have a wonderful night.

  • I was able to do prep in about 25. I noticed above comment. I’m no chef but 45 minutes is a bit over the top. If you change the time 25 should be more than fair. I did not peel the Yukon Golds for 2 reasons, one it was never in instructions, two why would you peel a Yukon Gold? Makes no sense to me. Great recipe and we will keep it on our rotation this fall.

    • Hey there Stevie B, Thank you for your input. However, some things take others longer and that’s ok in my book. I did it in 10 but lord knows I have been peeling, chopping, and slicing since I was a small child in the kitchen so I should have thought about that when I added the time. I didn’t peel my Yukons either so that makes a bit of a difference. I just scrubbed and chopped them up. Bob may prefer not eating the skin or may have medical issues the skins may irritate. Thank you for coming to share as always I appreciate the input and sweet comments.

  • Hey just a note… your recipe says 5 C broth but I used 4… and the recipe says 3 C half and a half and then I used 2. I went with the smaller amounts of each

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