Bratwurst Soup
This hearty bratwurst soup is brimming with flavorful sausage, tender vegetables, and comforting potatoes, making it a perfect dish to enjoy on a chilly day.
Equipment
- soup pot or Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 pound bratwurst sausages
- 1/2 medium onion chopped
- 2 medium carrots peeled & chopped
- 3 sticks celery chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 1 cup water
- 2 large Russet potatoes peeled & diced
- to taste salt & pepper (see note)
Instructions
- In a soup pot or Dutch oven, heat the olive oil over medium-high heat. Remove the bratwurst from its casing and crumble it into the pot. Cook while stirring every so often until the sausage is browned and crispy, about 8 to 10 minutes.
- Remove some of the excess fat, leaving behind about 1 to 2 tablespoons.
- Add the chopped onion, celery, and carrots to the pot, sautéing for about 5 minutes.
- Stir in the minced garlic and cook for approximately 30 seconds before adding in the beef broth, water, and diced potatoes.
- Turn up the heat to high to bring the mixture to a boil. Then, cover the pot slightly and reduce to a simmer, cooking for about 20 minutes, or until the potatoes and vegetables are tender.
- Taste and adjust seasoning with salt and pepper as needed.