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Bacon & Brats Soup

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 -8
Author: Judith Hannemann

Ingredients

  • 1 lb bratwurst uncooked*
  • 1/2 lb bacon diced
  • 2 large potatoes diced
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 8 cups rich chicken stock**
  • 1 cup cream
  • 1 cup shredded kale
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • *Kielbasa, smoked sausage, Italian sausage or bulk sausage may be substituted
  • **8 cups water + 2 little tubs of Knorr concentrated chicken stock may be substituted. Swanson's Flavor Boost Chicken flavor is good too--use 2 pouches + 8 cups water. You can use Herb-Ox (or similar), but it doesn't taste as good, FYI
  • Cut bratwurst into 1/4-inch slices.
  • Heat a stock pot or dutch oven over medium-high heat. Add the bratwurst and cook, breaking up into smaller lumps, until it's brown and no pink remains. If using kielbasa/smoked sausage that's already cooked, brown it well. Remove from pan and set aside. Drain pan of any accumulated fat.
  • Add the bacon to the same stock pot/dutch oven. Cook and brown over medium heat. Remove bacon to paper-towel lined tray to drain. Remove all but about 2 tbs of fat from the pan.
  • Add the onion, potatoes & garlic and saute over medium-low heat until onion is translucent--about 5 minutes.
  • Add the bratwurst, bacon and stock to the pan. Add the salt & pepper if necessary--you may not need it if using Herb-Ox type stock.
  • Bring to boil over medium heat. Cover and reduce heat to low. Cook for approximately 20 minutes, or until potatoes are tender.
  • Add the kale and cook for about 1 minutes.
  • Add the cream; heat through.
  • Makes about 6-8 servings.