Slow-Cooker Bratwurst & Potato Soup

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This Slow-Cooker Bratwurst & Potato Soup is a soul-satisfying soup that’s perfect for the
cold, winter season!

This delicious soup pairs well with this Dill Pickle Bacon Ranch Pasta Salad and Basil Cheddar Bay Biscuits.

Slow-Cooker Bratwurst & Potato Soup

This Slow-Cooker Bratwurst & Potato Soup is a soul-satisfying soup that's perfect for the cold, winter season!
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Course Soup
Servings 8

Equipment

  • Slow cooker

Ingredients
  

  • 1 cup white rice – if you would rather add the rice in the beginning, use brown or wild rice instead. 
  • 1 pound bratwurst sausage, removed from casings or mild Italian sausage
  • 1 tablespoon olive oil
  • 2 celery ribs, chopped
  • 1 pound baby potatoes
  • 1 medium yellow onion, chopped
  • 2 large carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 2 tablespoons dried oregano
  • 1 bunch kale or spinach, chopped
  • 1 cup heavy cream
  • 1 teaspoon Dijon or dried mustard
  • 6 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste
  • shredded cheddar cheese, optional topping
  • real bacon pieces or 6 strips of bacon crumbled, optional topping

Instructions
 

  •  Add olive oil to a large skillet over medium-high heat. When oil is hot, add onions and bratwurst sausage removed from casings and cook, breaking up with a spatula until lightly browned. (You want it to be slightly pink) Remove with a slotted spoon to your slow cooker.
    Add the potatoes, broth, onions, carrots, celery, mustard, garlic, oregano, salt and pepper, and bay leaf. Mix until well combined.
    Cover and cook on high for 4 – 5 hours or low for 6 -7  hours.
    Add the cream, spinach, and rice and stir until well combined.
    Cover and continue to cook for 1 hour on low until warmed through or until potatoes are fork-tender. Serve immediately with shredded cheddar cheese or bacon crumbles for topping, if desired.
Keyword comfort food