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Brats & Tots Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This unusual soup uses an immersion blender to take all the veggies and make a nice smooth soup. Tastes great with butter crescents.

Ingredients

  • 2 Tablespoons Butter
  • 2 whole Small Onions, Chopped
  • 5 cloves Garlic, Pressed
  • 3 cups Chopped Carrots
  • 4 cans (14 Oz. Size) Chicken Broth
  • 6 whole Potatoes, Peeled And Diced
  • 2 packages (14 Oz. Size) Johnsonville Cooked Brats, Sliced
  • Generous Amounts Of Salt And Pepper

Preparation

Melt the butter in a large soup pot. Saute onions, garlic and carrots with some salt and pepper. Cook until tender. Add broth and potatoes, then cover and simmer for 25-20 minutes, or until potatoes are tender. Use your immersion blender to create a puree, leaving a few chunks of potatoes. Add in sliced brats and simmer for another 15-20 minutes. Season to taste.

Enjoy this delicious soup with crescents from granlinda here on Tasty Kitchen!

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sfescher on 1.4.2013

This was delicious! Even my husband, who does not like bratwurst, said the recipe was an instant keeper.

Could not find Johnsonville pre-cooked brats at the store, so substituted Guinness beer brats. Was amazing! Also, this recipe could feed a small army. Unless you are planning to invite the entire extended family for dinner, you may want to cut the recipe in half ;)

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