Reviewed: Feb. 11, 2010

Good base but personally I thought it needed some spice/heat. Will make again with some modifications. Thank you

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Reviewer:

Duniel

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

Reviewed: Feb. 8, 2010

I replaced a cup of the water with a can of Guinness. I also used frozen spinach instead of cabbage. I don't like it when cabbage gets soft. Lastly, I used cornstarch instead of flour. Warning: give the cornstarch a few minutes to work because if you keep adding more it will become really thick. For spices I added garlic salt, poultry seasoning, pepper, and grill seasoning(I add this to any potato cream soup). I made this for the Superbowl and everyone who tried it loved it.

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Reviewer:

HeismyHope

Reviewed: Jan. 27, 2010

This is amazing. Used a colby/jack mix for the cheese, and fully cooked beer brats. Oh my!

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Reviewer:

gracietwin

Cooking Level: Expert

Reviewed: Jan. 18, 2010

Just made this for the second time this week by request. I cut the cabbage a little larger this time and added a few more potatoes. Forgot to grab swiss cheese tonight but gratted some colby jack. I think you could use your favorite cheese for this.

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Reviewer:

Frank Sturgill

Reviewed: Jan. 17, 2010

This is a keeper! I sauteed the onions first and added garlic. The sausage I had on hand was mixed with mozzarella, so I didn't add the swiss. I will try that next!

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Reviewer:

Georgia

Reviewed: Jan. 11, 2010

Wow. This was extremely good. I say "was" because the double portion I made is pretty much gone. I used 1.5 pkg of brats (1.24lbs ea.). I used 2/3 head of cabbage, 3 large potatos, 1 onion, and I added 2 huge handsful of fresh brusselsprouts (halved), 6C milk, 1/4C flour, and seasoned to taste. Wow. wow wow wow. My high school sophomore son said "no no no" as I was cooking it. He was upset I was making a soup out of the brats. But we heard nothing but silence (with slurping) at the dinner table. Excellent recipe. Thanks so much. The 2 yr old and the 5 yr old devoured 2 bowls each. Loved it. Can't say enough.

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Reviewer:

Server33

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 21, 2009

An excellent soup. The mix of flavors and textures is very rich. I always make enough to share with friends!

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Reviewer:

Lafftur

Reviewed: Dec. 6, 2009

We know our bratwurst in Wisconsin and this recipe is a definite keeper. I added some liquid smoke and some green tabasco sauce, my 2 new secret ingredients. Loved this soup! Thanks for sharing.

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Reviewer:

jean

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Saugatuck, Michigan, USA

Reviewed: Nov. 18, 2009

Used lamb bratwurst, potato, kohlrabi, milk, and cheddar and it was flawless. It's hard to go wrong.

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Reviewer:

Sefleuria

Reviewed: Nov. 7, 2009

A very hearty meal. I used a turkey bratwurst and in doing so I needed to add a bit more spice. A little bit of pepper and Tony's really made this meal. My husband and I really enjoyed it.

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