Hearty Slow Cooker Bratwurst Potato Soup

Embracing the Winter Chill with Comfort Food

As the days grow shorter and the temperatures plummet, many of us find ourselves yearning for cozy warmth and nourishing meals. Winter has certainly made its presence known this season, delivering significant snowfalls and a crisp, biting cold that reminds us to appreciate the comforts of home. I recently saw some truly incredible photos from friends in Canada, who experienced an astonishing amount of snow – a veritable “snow dump” that seemed to bury everything in sight. My dear friend Leanne shared images of her entire front door and garage door engulfed by snowdrifts, with the white blanket reaching what looked like the second story of her home. It was an epic blizzard, a true testament to Mother Nature’s powerful artistry.

Canada wasn’t alone in receiving winter’s snowy embrace; many regions across the globe are currently covered in a thick layer of white. For those of us facing the task of shoveling, bundling up for outdoor activities, or simply seeking refuge from the cold, there’s nothing quite like a hearty meal to replenish energy and soothe the soul. This is precisely where the magic of a slow cooker comes into play, offering a culinary solution that promises warmth and flavor with minimal effort. This Slow Cooker Bratwurst Potato Soup is designed to be that perfect antidote to winter’s bite, providing comfort and satisfaction in every spoonful.

The Ultimate Meat and Potatoes Comfort

Just as its name suggests, this Slow Cooker Bratwurst Potato Soup embodies the essence of a classic “meat and potatoes” meal, elevated into a deeply comforting and flavorful soup. It’s the kind of dish that truly fills your belly, delights your taste buds, and provides the sustained energy you might need after a long day of outdoor activities, or simply to fortify yourself against the cold. The robust flavors of savory bratwurst, tender potatoes, and aromatic vegetables marry beautifully in a rich, brothy base, creating a symphony of tastes that speaks directly to the soul.

The slow cooker is an indispensable kitchen tool, especially during the colder months, transforming simple ingredients into extraordinary meals with very little hands-on time. It’s a game-changer for busy weeknights, allowing you to set it and forget it, only to return home to the inviting aroma of a delicious dinner ready to be served. I’m committed to sharing more slow cooker recipes this year, as many of you expressed a desire for convenient and satisfying crockpot meals. If you’re looking for other slow cooker favorites, be sure to check out my Slow Cooker Chicken Tinga for a vibrant and zesty option, or my Slow Cooker Beef and Noodles for another hearty, family-friendly meal. Each offers a unique flavor profile, but all deliver the same promise of delicious, stress-free dining.

Simplicity Meets Flavor: Crafting Your Bratwurst Potato Soup

One of the greatest joys of this Slow Cooker Bratwurst Potato Soup recipe is its incredible ease of preparation. Imagine walking through your door after a long, demanding day, greeted by the tantalizing scents of a meal that has been gently simmering to perfection, demanding virtually no last-minute fuss. That’s the promise of this recipe. The process is remarkably straightforward, ensuring a stress-free dinner experience.

The first step involves a crucial flavor-building technique: browning the bratwurst. You’ll begin by carefully removing the bratwurst meat from its casings, then cooking it in a skillet over medium-high heat until it’s beautifully browned and no longer pink. This step isn’t just about cooking the meat; it renders out some of the fat and develops a deep, savory crust that adds an immense amount of flavor to the entire soup. Once cooked, the crumbled bratwurst is transferred to your slow cooker, ready to mingle with the other delicious ingredients.

Next, simply add the remaining ingredients – peeled and chopped russet potatoes, low-sodium chicken broth, finely chopped yellow onion, carrots, minced garlic, a blend of dried thyme, rosemary, mustard, sage, kosher salt, freshly ground black pepper, and a bay leaf – to the slow cooker. Give everything a good stir to ensure even distribution of flavors. Then, simply cover your slow cooker and let it work its magic. Cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are exquisitely fork-tender and the flavors have fully melded into a harmonious blend. The longer, slower cooking time truly allows the ingredients to transform, creating a depth of flavor that can’t be rushed.

The Secret Ingredient: Oktoberfest Bavarian Rub

To elevate this soup with an authentic, rustic German-inspired flavor, I highly recommend incorporating a special spice blend. I used an Oktoberfest Bavarian Rub that I received from my wonderful friends at The Spice House. This particular rub is a delightful combination of dry mustard, aromatic rosemary, pungent garlic powder, earthy thyme, savory sage, and a hint of bay leaf. It infuses the soup with a unique depth and warmth that complements the bratwurst perfectly, transporting your taste buds to a cozy Bavarian kitchen. For your convenience, I’ve provided a link to this specific spice blend HERE. However, recognizing that not everyone may have access to this exact blend, I’ve thoughtfully included the precise individual ingredients in the recipe section below, allowing you to create a similar, equally delicious flavor profile from scratch using common pantry spices.

Finishing Touches: Achieving the Perfect Consistency

As the soup approaches its final stage of cooking, typically in the last 30 minutes, it’s time to achieve that ideal, comforting consistency. Using a potato masher or a sturdy spatula, gently mash some – but not all – of the cooked potatoes directly in the slow cooker. This step releases starches from the potatoes, naturally thickening the broth without making it overly heavy. The goal is a rustic, brothy soup with tender chunks of potato, rather than a uniformly creamy puree. After mashing, stir in the heavy cream. The cream adds a luxurious richness and velvety texture, rounding out the robust flavors and creating a truly indulgent finish. Cover and continue to cook for another half an hour on low, allowing the cream to warm through and the flavors to fully harmonize. This final simmer ensures every spoonful is perfectly comforting and ready to enjoy.

This Slow Cooker Bratwurst Potato Soup is destined to become a staple in our home throughout the winter season. Its hearty nature and the rustic, well-developed flavors are profoundly comforting, making it a true slow cooker winner. We hope you and your loved ones enjoy this wonderful dish as much as we do!

It’s important to remember that slow cooker meals, while simple, often require a good balance of ingredients to truly shine. The combination of savory meat, starchy potatoes, and fragrant vegetables creates a balanced and complete meal that is both satisfying and nutritious. Pair it with a crusty loaf of bread for dipping, or a simple side salad to complete your winter feast. The possibilities for customization are also endless; feel free to add a touch of fresh herbs like parsley or chives before serving, or a sprinkle of your favorite shredded cheese for an extra layer of flavor and indulgence. Each addition can personalize the soup to your taste, making it truly your own.

Cook’s Notes for Slow Cooker Bratwurst Potato Soup

To ensure you achieve the best possible results with this recipe, here are a few essential tips:

• When mashing the potatoes, remember the goal is to thicken the soup slightly and add body, not to create a completely smooth or overly thick consistency. Mash only some of the potatoes, leaving plenty of tender chunks for texture. This ensures the soup remains more brothy and rustic, which is part of its charm. If you prefer a thicker, creamier soup, you can mash more potatoes or even add a cornstarch slurry at the end, but the original intent is a delightful balance of broth and hearty ingredients.
• While I enthusiastically recommend the Oktoberfest Bavarian Rub Spice from The Spice House for its unparalleled flavor, I understand it might not be readily available to everyone. To ensure you can still achieve a similar authentic taste, I’ve carefully listed the individual ingredients used in that rub within the recipe card below. You can easily combine these common spices to create your own homemade blend, bringing that distinctive rustic warmth to your soup.

Slow Cooker Bratwurst Potato Soup

Author: MaryAnn Dwyer

Servings: 8 servings

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

Prep Time: 20 mins

Cook Time: 4 hrs

Total Time: 4 hrs 20 mins

Ingredients

• 1 Tbsp. olive oil
• 1 lb. bratwurst sausage, removed from casings
• 2 lbs. russet potatoes, peeled and chopped
• 6 cups low sodium chicken broth
• 1 medium yellow onion, chopped
• 2 carrots (about 1 cup), chopped
• 3 cloves garlic, minced
• 1 tsp. dried thyme leaves
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried mustard
• 1/4 tsp. ground sage
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 bay leaf
• 1 cup heavy cream
• Shredded cheddar cheese, for topping if desired

Instructions

1. Add olive oil to a large skillet over medium-high heat. When oil is hot, add bratwurst sausage removed from casings and cook, breaking up with a spatula until no longer pink and nicely browned. Remove with a slotted spoon and transfer the cooked bratwurst to your slow cooker.
2. Add the chopped potatoes, chicken broth, onions, carrots, minced garlic, dried thyme, dried rosemary, dried mustard, ground sage, kosher salt, freshly ground black pepper, and bay leaf to the slow cooker with the bratwurst. Stir all ingredients until well combined.
3. Cover the slow cooker and cook on high for 4 1/2 hours, or on low for 7 hours, or until the potatoes are completely fork tender and the vegetables are soft.
4. Carefully remove and discard the bay leaf. Use a potato masher to mash some, but not all, of the cooked potatoes directly in the slow cooker. This will help to naturally thicken the soup to a desired rustic consistency. Stir in the heavy cream until thoroughly combined.
5. Cover the slow cooker again and continue to cook on low for an additional 1/2 hour, allowing the cream to warm through and the flavors to fully meld. Serve immediately, garnished with shredded cheddar cheese for topping, if desired.

Nutrition

Calories: 437kcal | Carbohydrates: 27g | Protein: 15g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 790mg | Potassium: 869mg | Fiber: 2g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg

Keyword: Comfort Food

Cuisine: American

Course: Soup

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