This is a fun way to use brats instead of just cooking them and putting them in a bun! It is also a unique soup that varies from the norm. To make it freezer friendly, I like to freeze individual portions in cups. Using paper cups allows you to rip the cup off the frozen soup and pop it into a bowl in the microwave. Other cups will slide off after thawing or running under hot water for a few minutes.
Prep Time: 10 Minutes
Cook Time: 6 Hours
Servings: 8 adults
Ingredients
- (4 Sliced) Brats - Wild Rice
- (3 Large potatoes cut into cubes) Potato
- (3 Cups) Broth
- (3 Cups Frozen or Fresh) Corn
- (1 Diced) Onion
- (4 tsp minced) Garlic
- (1/2 tsp) Garlic Salt
- (1/2 tsp) Pepper
- (1/2 tsp) Onion Powder
- (2 Cups) Milk
- (2 Tbsp) Cornstarch
- (2 Cups shredded) Cheddar Cheese
- (1 Cup) Sour Cream
Directions
Add Potatoes, Broth, Corn, Onions, Garlic, & Seasonings into a slow cooker.
Cook on Low for 6 hours
Cook brats on stove and slice. Add to slow cooked soup. The brats could also be added into the slow cooker with all the ingredients before cooking, but keeping them out until the end keeps some more of the flavor intact.
Add cheese & sour cream.
Serve and enjoy!
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