My spicy potato sausage soup recipe is over the top with goodies added like sausage or chopped brats, then topped with cheese. This creamy soup is perfect with crusty bread.
This spicy potato brat soup warms the belly during those cold winter days.
7 medium baking potatoes, peeled and diced into bite-size chunks
2 cups potato flakes (thickening)
2 cups half-and-half cream
1/2 tsp garlic powder
1/2 tsp onion powder
8 oz Monterey Jack cheese, shredded (halved)
8 oz Pepper Jack cheese, shredded
3 brats, cooked and chopped into bite-size chunks (optional)
Place the potatoes in a large pot; at least 4 quarts in capacity. Fill it with enough water to barely cover the potatoes and boil until fork tender. Turn down to simmer.
Add the potato flakes and stir until incorporated. Add the half-and-half as well as half of the shredded Monterey Jack and all of the Pepper Jack cheese. Stir until all the cheese has melted. Add the brats (or sausage) and stir. Top the soup with the remaining shredded Monterey Jack cheese and serve.