1 tablespoon olive oil

1 pound bratwurst sausages crumbled (see note)

1/2 medium onion chopped

2 medium carrots peeled & chopped

3 sticks celery chopped

3 cloves garlic minced

4 cups beef broth

1 cup water

2 large Russet potatoes peeled & diced

Salt & pepper to taste

Add the olive oil to a soup pot. Take the sausage meat out of the casings and crumble it into the pot. Cook it, over medium-high heat, stirring occasionally, until the liquid has been released and the sausages start to brown/crisp up (took me about 8 minutes). You may need to turn the heat down a bit towards the end.

If there’s a lot of excess oil in the pan, spoon it out (you should have about a tablespoon or so of fat in there). Stir in the onion, celery, and carrots. Sauté for 5 minutes or so.

Stir in the garlic and let it cook for about 30 seconds, then add the broth and water. Scrape up the brown bits from the bottom of the pot.

Add in the potatoes and increase the heat to high. Bring the soup to a boil, then cover the pan with the lid slightly ajar and reduce the heat so it’s simmering. Cook for 20 minutes or until the potatoes and veggies are tender.

Season with salt & pepper if needed.

NOTES

Served 4-6 depending on how much people eat (and if you serve something like bread with it).

Anything around a pound of sausages will work.

Use low-sodium broth if you’re sensitive to salt.