Creamy Bratwurst and Potato Soup

Recipe by Smoky Okie
READY IN: 1hr 35mins
YIELD: 5 quarts




  • Melt butter in Dutch oven.
  • On medium low heat, sweat onion, garlic, and potatoes.
  • Season with white pepper and salt.
  • Potatoes will begin to form a slurry from their starch. This is normal.
  • Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc).
  • When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer.
  • From this point on, do not allow to boil. Only allow a slow simmer.
  • After returning to simmer, slowly add grated cheese and melt into mixture.
  • Add bratwurst, return to simmer, and simmer 30 minutes.
  • Salt and pepper to taste.
  • If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more.
  • Stir in parsley.
  • Serve with your favorite salad and/or fresh garlic toast.