This Slow Cooker Bratwurst Potato Soup is a soul-satisfying soup that’s perfect for the cold, winter season!
Winter is upon us folks! I saw some pretty remarkable photos this past weekend of a major snow DUMP on some friends from Canada. Honestly, I don’t think I’ve ever seen so much snow!
My poor friend Leanne was buried under mounds and mounds of snow. Because of snow drifts, the snow covered her entire front door, garage door and in some areas looked like it reached right up to the second floor of her home. It was an EPIC blizzard!
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.
This Slow Cooker Bratwurst Potato Soup is a soul-satisfying soup that's perfect for the cold, winter season!
- 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
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.