Ingredients
-
1
-
2
-
1
-
1
-
3
-
3
-
1 1/2
-
1
-
2
-
1
-
-
-
-
-
Directions
German Sausage Chowder, This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981., We liked this! The only problem is I think used a little too much chicken boullion. I added a celery stalk, red pepper flakes , 4 garlic cloves, and shredded carrots. I usually don’t eat bratwurst. Don’t really care for it but hidden in soup, I didn’t mind. My daughter thought it was Zuppa Toscana.
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Steps
|
1
Done
|
In a Large Saucepan Combine Sausage, Potatoes, Onion, Salt, Pepper and Water. |
|
2
Done
|
Bring to Boil, Reduce Heat. |
|
3
Done
|
Cover and Simmer For 20 Minutes or Until Potatoes Are Almost Done. |
|
4
Done
|
Stir in Cabbage. |
|
5
Done
|
Cook 10 Minutes More. |
|
6
Done
|
Stir in 2 1/2 Cups of the Milk. |
|
7
Done
|
Stir Remaining 1/2 Cup of Milk Into the Flour. |
|
8
Done
|
Stir Flour and Milk Into Soup. |
|
9
Done
|
Cook and Stir Until Thickened. |
|
10
Done
|
Stir in Cheese Until Melted. |
