Creamy Bratwurst And Potato Soup

1. 1

   Melt butter in Dutch oven.

2. 2

   On medium low heat, sweat onion, garlic, and potatoes.

3. 3

   Season with white pepper and salt.

4. 4

   Potatoes will begin to form a slurry from their starch. This is normal.

5. 5

   Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc).

6. 6

   When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer.

7. 7

   From this point on, do not allow to boil. Only allow a slow simmer.

8. 8

   After returning to simmer, slowly add grated cheese and melt into mixture.

9. 9

   Add bratwurst, return to simmer, and simmer 30 minutes.

10. 10

    Salt and pepper to taste.

11. 11

    If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more.

12. 12

    Stir in parsley.

13. 13

    Serve with your favorite salad and/or fresh garlic toast.

* Per serving · 4 servings · Values may vary.