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.
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.
Where can I buy Bratwurst sausages? You can commonly find them at almost any deli or grocery store.
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.
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.
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.
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.
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.
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.
Bratwurst Cheddar Potato Soup
- 1 pound Grilled Bratwurst sliced
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 cup celery Chopped
- 1 large Onion chopped
- 3 cloves Garlic chopped
- ¼ cup All-purpose flour
- 6 cups Low sodium chicken broth may use vegetable if desired
- 6 Yukon gold potatoes cubed
- 3 large carrots Sliced
- 2 cups Warm half and half cream full fat
- ¼ cup Flat leaf parsley stems removed
- Kosher salt to own taste
- Ground black pepper to own taste to own taste
- 2 cups sharp Wisconsin-style cheddar cheese finely shredded
- ¼ cup green scallions Chopped
- 1 cup 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 until slightly softened.
- Add ¼ 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 6 cups of low sodium chicken broth to the Dutch Oven and stir until all the flour has dissolved (May use more if needed)
- 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.
- 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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