1 pound cooked bratwurst, cut into 1/2-inch pieces
2 medium potatoes, peeled
and chopped into medium pieces
2 cups water
1 head cabbage, cut into 3 inch
1 cup chopped carrots
3 cups milk, divided
3 tablespoons flour
4 ounces shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper
In a large saucepan combine bratwurst, potatoes, onions salt, and pepper.
Add water; bring to a boil, then reduce the heat. Cover and simmer for an additional
20 minutes until the potatoes are nearly done.
Stir in cabbage and carrots; cook until they are tender. Stir in 2 1/2 cups
Combine the remaining 1/2 cup of milk with the flour. Gradually stir it
into the soup to thicken it. When the soup has thickened and is bubbly, stir
in the cheese until it is melted.
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