Slow Cooker Bratwurst Potato Soup

This Slow Cooker Bratwurst Potato Soup is a soul-satisfying soup that’s perfect for the cold, winter season!

I don’t think Canada was the only place to be the recipient of Mother Nature’s wrath either. Several areas are covered with some of winter’s white stuff.

I know lots of people will be spending some time outside shoveling, so that calls for a soul AND appetite satisfying slow cooker soup, like this Slow Cooker Bratwurst Potato Soup.

It’s just like it sounds. A meat and potatoes kinda meal that’ll fill your belly and delight your taste buds and hopefully give you some energy to shovel what Mother Nature’s dishing out.

I’ll be posting more slow cooker meals this year, because you guys said that’s one of the things you’d be looking for in 2020. If you missed a few recent slow cooker recipes you’ll need to check out my Slow Cooker Chicken Tinga and my Slow Cooker Beef and Noodles. The chicken Tinga is my fave and the beef and noodles is Tom’s.

There’s nothing better than working all day and coming home to a dinner that’s been simmering in the slow cooker. It takes all the stress out of dinner time. And today’s recipe couldn’t be easier.

First, you’ll need to remove the bratwurst meat from the casing and cook it up in a skillet until it’s no longer pink. Then simply add all the ingredients, except the cream, to your slow cooker and cook on high for 4-5 hours or on low for  6-8 hours.

I’ve added a spice called Oktoberfest Bavarian Rub that I received from my friends at The Spice House to give this soup a delicious, rustic flavor. I’ve linked the spice HERE. It’s a combination of dry mustard, rosemary, garlic powder, thyme, sage and bay leaf. Since you guys may not have that spice, I’ve included the same ingredients they use for the rub in the recipe.

The last 30 minutes of cooking, you’ll mash some of the cooked potatoes with a potato masher or spatula until the soup is somewhat thickened and then you’ll add the cream.

This is one soup that we’ll be enjoying all winter long. It’s hearty and the rustic flavors are so comforting. It’s a slow cooker winner! Enjoy!

A Few Cook’s Notes for Slow Cooker Bratwurst Potato Soup Recipe:

I use my potato masher to mash some, not all, of the potatoes to make the soup just a bit thicker. This is not meant to be a really thick and overly creamy soup, it’s meant to be more brothy.

I highly recommend the Oktoberfest Bavarian Rub Spice by The Spice House, but I have made my own combination below based on the ingredients listed on the package.

Slow Cooker Bratwurst Potato Soup

Author: MaryAnn Dwyer

Servings: 8 servings

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This Slow Cooker Bratwurst Potato Soup is a soul-satisfying soup that's perfect for the cold, winter season!

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Ingredients

  

1x2x3x

• 1 Tbsp. olive oil
• 1 lb. bratwurst sausage, removed from casings
• 2 lbs. russet potatoes, peeled and chopped
• 6 cups low sodium chicken broth
• 1 medium yellow onion, chopped
• 2 (about 1 cup) carrots, chopped
• 3 cloves garlic, minced
• 1 tsp. dried thyme leaves
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried mustard
• 1/4 tsp. ground sage
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 bay leaf
• 1 cup heavy cream
• shredded cheddar cheese, for topping if desired

Instructions

 

• Add olive oil to a large skillet over medium-high heat. When oil is hot, add bratwurst sausage removed from casings and cook, breaking up with a spatula until no longer pink. Remove with a slotted spoon to your slow cooker.
• Add the potatoes, broth, onions, carrots, garlic, thyme, rosemary, mustard, sage, salt and pepper and bay leaf. Mix until well combined.
• Cover and cook on high for 4 1/2 hours or low for 7 hours or until potatoes are fork tender.
• Remove bay leaf. Use a potato masher to mash some, not all, of the potatoes to thicken the soup. Add the cream and stir until well combined. Cover and continue to cook for 1/2 an hour on low until warmed through. Serve immediately with shredded cheddar cheese for topping, if desired.

Nutrition

Calories: 437kcal | Carbohydrates: 27g | Protein: 15g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 790mg | Potassium: 869mg | Fiber: 2g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg

Keyword: Comfort Food

Cuisine: American

Course: Soup

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!