German Sausage Soup
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|1 lb||fully cooked bratwurst, knackwurst or kielbasa, sliced into into 1/2 inch slices|
|3-4 large||potatoes, peeled and cubed|
|1 medium||onion, chopped|
|1 small||head cabbage, shredded|
|3-4 medium||carrots, sliced|
|3-4||celery stalks, sliced|
|kosher salt and freshly ground black pepper to taste|
|3 Tbsp||all purpose flour|
|1 c||swiss cheee, shredded|
|fresh snipped parsley|
In a Dutch oven, combine sausage, potatoes, onion, carrots, celery, salt and pepper. Add 2-3 cups water (I sometimes use chicken broth). Bring to a boil and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender.
Stir in cabbage and cook for 10 minutes longer or until vegetables are tender. Stir in 2 1/2 cups milk.
Stir flour and remaining milk together and then add to soup. Cook on low until thick and bubbly. Stir in cheese until melted. Garnish with fresh parsley.