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Bratwurst Potato Soup in a slow cooker
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5 from 14 votes

Slow Cooker Bratwurst Potato Soup

This Slow Cooker Bratwurst Potato Soup is a soul-satisfying soup that's perfect for the cold, winter season!
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Soup
Cuisine: American
Keyword: Comfort Food
Servings: 8 servings
Calories: 437kcal
Author: MaryAnn Dwyer


  • 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.


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