German Sausage Soup

Marsha Gardner


My granddaughter Vivian is addicted to this soup. The original soup calls for "Bratwurst" or "Knackwurst" but I usually use Polish Kielbasa instead.

★★★★★ 3 votes
Stove Top


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
celery stalks, sliced
kosher salt and freshly ground black pepper to taste
3 c
3 Tbsp
all purpose flour
1 c
swiss cheee, shredded
fresh snipped parsley


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.

About this Recipe

Main Ingredient: Pork
Regional Style: German
Other Tag: Quick & Easy