Slow Cooker Bratwurst Potato Soup
This Slow Cooker Bratwurst Potato Soup is a soul-satisfying soup that's perfect for the cold, winter season!
Servings: 8 servings
Calories: 437kcal
Ingredients
- 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.