Creamy Bratwurst and Potato Soup
Warm up with a hearty bowl of Creamy Bratwurst and Potato Soup, a comforting one-pot dish that's packed with rich flavors and rustic charm! This satisfying recipe combines juicy, browned bratwurst sausages with tender yellow potatoes, all simmered in a velvety blend of chicken broth, heavy cream, and melted cheddar cheese. Aromatics like garlic and onion, along with a sprinkle of dried thyme and paprika, add depth to every spoonful, while a touch of fresh parsley brings it all to life. Perfect for busy nights, this soup comes together in just 45 minutes and serves as a filling meal for the entire family. Pair it with crusty bread for a cozy, flavor-packed dinner!
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Recipe Information
Ingredients
- 4 pieces bratwurst sausages
- 4 medium yellow potatoes
- 1 medium onion
- 3 pieces garlic cloves
- 2 tablespoons unsalted butter
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and dice the potatoes into small, bite-sized cubes. Finely chop the onion and garlic.
In a large pot over medium-high heat, add the bratwurst sausages and cook until browned on all sides, about 5-7 minutes. Remove the sausages from the pot and slice into small pieces. Set aside.
In the same pot, reduce the heat to medium and add the butter. Once melted, add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes, chicken broth, thyme, paprika, salt, and black pepper to the pot. Increase the heat to high and bring to a boil, then reduce the heat to low and let simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Using a potato masher or the back of a spoon, gently mash some of the potatoes in the pot to create a creamier texture. Leave some chunks for added bite.
Stir in the cooked bratwurst slices, heavy cream, and shredded cheddar cheese. Let the soup simmer for another 5 minutes to heat through and allow the cheese to melt, stirring occasionally.
Taste and adjust the seasoning, if needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 8317 mg | 362% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 16.7 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1065 mg | 82% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4284 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
