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-cheddar-potato-soupBratwurst 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.




bratwurst-cheddar-potato-soup-2I 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.






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.

Bratwurst Cheddar Potato Soup

Heidy McCallum
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.
5 from 12 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 People
Calories 647 kcal


  • 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.


Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting from your reliance on nutritional information.


Serving: 01Calories: 647kcalCarbohydrates: 38gProtein: 25gFat: 44gSaturated Fat: 22gCholesterol: 121mgSodium: 819mgPotassium: 1037mgFiber: 5gSugar: 5gVitamin A: 5555IUVitamin C: 32mgCalcium: 438mgIron: 2mg
Keyword Bratwurst, Cheddar Cheese, Cheddar Potato Soup
Tried this recipe?Let us know how it was!

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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.



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  1. 5 stars
    This is a great recipe! Did not have carrots. I will next time! I also had to use brat patties to cut the time down a stitch. Very much appreciated recipe!

  2. 5 stars
    I love a hearty winter soup recipe like your bratwurst Cheddar Potato Soup. This cheddar potato soup hits all the right flavor buttons. Great job.

  3. 5 stars
    I Made his bratwurst Cheddar Potato Soup for a gathering and it was a hit, everyone loved it! I will definitely make it again!

    1. Good afternoon Bintu! Thank you so much for sharing your thoughts. I always love hearing from everyone–especially when it’s an awesome compliment.
      Much appreciated.

  4. 5 stars
    We made this Bratwurst Cheddar Potato Soup for dinner the other day and it was a hit! Comforting, easy to make and delicious – a perfect meal for a cold winters day!

  5. 5 stars
    Great recipe. I made a few ADAPTIONS but it turned out awesome. I used less broth and heavy cream due to not having as much on hand.

  6. 5 stars
    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.

    1. 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.

  7. 5 stars
    I made this Soup and our family devoured it. The layers of flavor were awesome. I am going to make it again ASAP

  8. 5 stars
    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.

    1. 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.

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