So this soup doesn’t win any beauty pageants. (Potato Bratwurst Soup)

But it wins taste ones.

Seriously, this soup is not pretty. It looks like mud and baby food mixed together. (I’m not doing that well selling this soup, am I?) But when you’ve been sick as long as I have (28 days and counting), a warm, hearty soup is the best thing in the world.

This soup is a cross between a smooth, creamy sweet squash soup and a rich, savory potato leek soup. The carrots in it add a soft, sweet note (and an awful color) and the bratwurst adds a wonderful deep note and chunky texture. Even better, the cabbage makes every bite interesting.

Ok, the most even better part of this soup is that I made it all out of leftovers. This is the ultimate-use-up-everything-in-your-fridge soup. Our chickens were sad, because they like our leftovers. Sorry birdies.

But this truly is a winner in the taste department. Enough of a winner that I’ve already made it again.

Notes: This soup is highly flexible; you’re welcome to use whatever leftovers you find in your fridge. This is also a good time to use produce that is slightly off, like soggy carrots or potatoes that are starting to grow.

Potato and Bratwurst Soup
Allow an hour. Makes 6-8 servings.

3 bratwurst
1 tablespoon butter
1 onion, chopped
1 tablespoon minced garlic
4 cups chicken broth
6 small potatoes, peeled and chopped
4 carrots, peeled and chopped
1/2 small cabbage, sliced
1 cup milk

1) Slice the bratwurst into rounds, then cut each round in half. In a large pot, fry the bratwurst until well browned. Remove bratwurst from pan.
2) Fry onions and garlic in bratwurst grease until soft and brown. Add half a cup of water and stir to scrape up any browned bits on the bottom of the pot.
3) Add the chicken broth, potatoes and carrots. Bring to a simmer and allow to cook for 20 minutes, or until potatoes are soft.
4) While soup is simmering, saute cabbage in butter until cooked, and edges are lightly browned.
5) Using an immersion blender*, puree the soup.**
6) Add the milk to the soup, then the cabbage and the sausage. Bring just to a simmer, then salt and pepper to taste.

*If you don’t have an immersion blender, you can use a hand mixer to approximate the texture.
**The carrots turn the whole thing an odd shade of orange brown.

This entry was posted in Comfort Food, Soup, Washington. Bookmark the permalink.

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