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


Ingredient Checklist


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.

  • 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; total fat 20g; saturated fat 7g; polyunsaturated fatg; monounsaturated fatg; cholesterol 55mg; sodium 1335mg; potassium 445mg; carbohydrates 27g; fiber 2g; sugar 10g; protein 17g; trans fatty acidg; vitamin a 267IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 25mcg; vitamin b12mcg; calcium 28mg; iron 1mg.