Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound bratwurst sausages (crumbled (see note))
  • 1/2 medium onion (chopped)
  • 2 medium carrots (peeled & chopped)
  • 3 sticks celery (chopped)
  • 3 cloves garlic (minced)
  • 4 cups beef broth
  • 1 cup water
  • 2 large Russet potatoes (peeled & diced)
  • Salt & pepper (to taste)

Instruction

  • Add the olive oil to a soup pot. Take the sausage meat out of the casings and crumble it into the pot. Cook it, over medium-high heat, stirring occasionally, until the liquid has been released and the sausages start to brown/crisp up (took me about 8 minutes). You may need to turn the heat down a bit towards the end.
  • If there's a lot of excess oil in the pan, spoon it out (you should have about a tablespoon or so of fat in there). Stir in the onion, celery, and carrots. Sauté for 5 minutes or so.
  • Stir in the garlic and let it cook for about 30 seconds, then add the broth and water. Scrape up the brown bits from the bottom of the pot.
  • Add in the potatoes and increase the heat to high. Bring the soup to a boil, then cover the pan with the lid slightly ajar and reduce the heat so it's simmering. Cook for 20 minutes or until the potatoes and veggies are tender.
  • Season with salt & pepper if needed.