Ingredients
1 pound fully cooked bratwurst links, cut into 1/2-inch slices2 medium potatoes, peeled and chopped2 cups water1 medium onion, chopped1/2 teaspoon saltDash pepper4 cups shredded cabbage3 cups whole milk, divided2 tablespoons all-purpose flour1 cup shredded Swiss cheese
Preparation
In a Dutch oven or soup kettle, combine the bratwurst, potatoes, water, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage. Cover and simmer for 10-15 minutes or until vegetables are tender.
Stir in 2-1/2 cups milk. Combine flour and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.
