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    Potato Bratwurst Soup


    Source of Recipe


    Anna/blueeyes42/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9437.7

    List of Ingredients




    9 Bratwurst sausages
    water, just to cover brats to cook in
    1 (22-oz.) box or 4 (5.5oz.) boxes of Betty Crocker Au Gratin Potatoes
    12 cups water
    2 (16-oz.) pkgs. frozen mixed vegetables
    12 cups milk

    Cheese Sauce:
    4 pkg. sauce mix from the au gratin potatoes above
    4 Tbsp. flour
    2 cups milk

    Recipe



    Boil brats in water for a short time to remove some of the grease; drain.

    After brats are slightly cooled, remove skin and chop into small pieces. (I like to just slice mine into 1/2-inch slices.) Set them aside.

    Empty the bags of potatoes from the boxes into a large pot and add the water. Cook until potatoes are nearly tender, but not mushy. Add the frozen mixed vegetables. If water has cooked away too much, add enough to just cover vegetables and potatoes. Cook until vegetables are done.

    In a saucepan mix milk and the bratwurst pieces, heat, DO NOT BOIL. Set aside.

    Make the Cheese Sauce. When vegetables are done, add Cheese Sauce. Add milk and bratwurst pieces. Cook slightly until thickened.

 

 

 

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