Celebrate Oktoberfest (or any fall weekend) with this homey slow-cooker soup. Potatoes, onion, sauerkraut and brats pack in the German flavor.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
slow-cook:
6 hrs
total:
6 hrs 30 mins
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook bratwurst slices over medium-high heat for 3 to 4 minutes or until browned on all sides, stirring frequently. Remove from skillet and set aside.

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  • In a 4- to 5-quart slow cooker, combine potatoes, onions, celery, garlic and bay leaves. Top with browned bratwurst and sauerkraut. In a large bowl, whisk together broth, mustard, vinegar, paprika, fennel seeds and caraway seeds. Pour into cooker.

  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Discard the bay leaves.

  • If desired, top each serving with sour cream.

Nutrition Facts

355 calories; fat 20g; cholesterol 55mg; saturated fat 7g; carbohydrates 27g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 2g; sugars 10g; protein 17g; vitamin a 267.1IU; vitamin c 12.2mg; thiamin 0.1mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 24.7mcg; vitamin b12 0mcg; sodium 1335mg; potassium 445mg; calcium 28mg; iron 0.8mg.
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