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




  • 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.

  • 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; 20 g total fat; 55 mg cholesterol; 1335 mg sodium. 27 g carbohydrates; 17 g protein;