German Sausage Soup
By
Marsha Gardner
@mrdick1950
1
My granddaughter Vivian is addicted to this soup. The original soup calls for "Bratwurst" or "Knackwurst" but I usually use Polish Kielbasa instead.
Ingredients
- 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 c
- milk
- 3 Tbsp
- all purpose flour
- 1 c
- swiss cheee, shredded
- fresh snipped parsley
How to Make German Sausage Soup
- 1In 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.
- 2Stir in cabbage and cook for 10 minutes longer or until vegetables are tender. Stir in 2 1/2 cups milk.
- 3Stir 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.
