One of the things I love about fall and winter is the endless variety of soups is. Not only do they taste fantastic, but they 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 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 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. Bratwurst is from the Old High German, Brätwurst from brät-, meaning finely chopped meat, and Wurst meaning, sausage, although German 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 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 the 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 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 family’s 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 leave your husbands happy when they leave the dinner table tonight.

 

 

 

 

Bratwurst Cheddar Potato Soup

• One pound of grilled Bratwurst sausages, sliced

• Three tablespoons of unsalted butter

• One tablespoon of olive oil

• One cup chopped celery

• One large onion, chopped

• Three cloves of garlic, chopped

• 1/4 cup all-purpose flour

• Six cups of low sodium chicken or vegetable broth

• Six medium Yukon gold  potatoes cubed

• Three large sliced carrots

• Two 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

• Two cups of finely shredded sharp Wisconsin-style cheddar cheese

• 1/4 of a cup chopped green scallions

• One cup of Colby-Jack Cheese, optional topping

 

 

 

 

 

 

Frequently asked questions about Bratwurst Cheddar Potato Soup.

1.  What is Bratwurst?  A bratwurst is a fresh link sausage characterized by its many different spices and seasonings. Nutmeg, ginger, caraway, and sage, among other spices, lend their flavors to bratwurst. 

2. Where can I buy Bratwurst sausages? You can commonly find them at almost any deli or grocery store.

3. I don’t have Yukon Gold Potatoes. Can I use a different potato instead? I have substituted them before with red-skinned potatoes as well as Russet potatoes.

4. I only have salted butter. Can I use that instead of unsalted butter? There is no problem using salted butter; be mindful when seasoning your soup with Kosher salt. You can always add more after taste testing, but you can’t remove the excess salt once added to the recipe.

5. I do not have olive oil on hand. Can I use vegetable oil in the recipe instead? If you can do so in a pinch, but I recommend using olive oil over vegetable oil.

6. What are the green scallions?  Scallions are very mild onions and in close relation to leeks and shallots. They are otherwise known as spring onions or just green onions.

7. Why does the heavy cream need to be warmed before adding it to the recipe? Technically the heavy cream does not usually dairy products with higher fat content, such as whipping cream and heavy cream ( which are often less prone to curdling.) Chefs generally will use heavy cream for making sauces and soups because, unlike milk, it can be almost boiled without curdling in a recipe.

8. Why is Kosher salt used in this recipe instead of table salt? I use Kosher salt over regular salt because it is less likely to contain additives like anti-caking agents or other ingredients. The flavor is also better.

 

 

 

 

 

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•  Vegetable Orzo Soup is a perfect way to make use of your garden-fresh veggies. Are you looking for a healthy and delicious weeknight meal? Then look no further! Your entire family will love this Vegetable Orzo Soup as a quick and easy healthy weeknight meal. 
• Chicken and Dumplings has a soothing flavor with a delightful texture of stewed chicken and delicious homemade dumplings in a thickened broth that will capture any Southern Soul the way Scarlett O’Hara would have liked to have won the dashing Rhett in the famous black and white movie “Gone With the Wind.”
• Vegetable Beef Stew is one of the most delicious, flavorful, hearty, and comforting foods that are budget-friendly and perfect for serving on chilly days for either lunch or dinner. The stew combines tender beef, red potatoes, onions, carrots, peas, corn, thyme, bay leaves, Kosher salt, freshly ground black pepper, and a delicious thick broth.

 

 

 

 

 

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