Creamy Bratwurst Soup

Patricia Liska

1 ¾ pounds potatoes (about 4 medium) peeled and cubed

2 medium carrots, chopped

2 celery ribs, chopped

1 medium onion, chopped

1 medium green pepper, chopped

2 lbs. uncooked bratwurst links

½ cup chicken broth

1 teaspoon salt

1 teaspoon dried basil

½ tsp. pepper

2 cups half-and-half cream

1 Tablespoon cornstarch

3 Tablespoons cold water

Place the first five ingredients in a 5 quart slow cooker, toss to combine.  Top with bratwurst. 

Mix broth and seasonings, pour over top.

Cook, covered, on low until sausage is cooked through and vegetables are tender, 6-7 hours. 

Remove the sausages from the show cooker; cut into 1-inch slices.  Add to potato mixture, stir in cream.

Mix the cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened about 30 minutes.