This soup is wonderful on a chilly winter day!
In a Dutch oven or soup kettle, combine the bratwurst, potatoes,water, onion, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender. Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in cheese until melted.
*Half-and-half can be used to replace some or all of the milk for a richer soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 422 | ||
Calories from Fat: 226 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 75.5mg | 23 % | |
Sodium 6803mg | 235 % | |
Potassium 985.7mg | 26 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 23.4g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 422
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