2 tablespoons extra-virgin olive oil

4 tablespoons butter

16 oz bratwurst, sliced

1 cup sweet onion, minced

2 stalks celery, thinly sliced

1 medium carrot, peeled and thinly sliced

1 clove garlic, minced

4 cups cabbage, chopped

1 medium Russet potato, diced

3 cups chicken stock

1 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 1/2 cups half-and-half cream

1/4 cup whole milk

3 tablespoons all-purpose flour

2 tablespoons fresh parsley, chopped

2 tablespoons fresh chives, chopped

Cook Mode Prevent your screen from going dark

In a large pot or Dutch oven, heat olive oil and butter over medium heat until melted.
Add the sliced bratwurst and cook until browned on all sides. Remove and set aside.
In the same pot, add onion, celery, carrot, and garlic. Sauté for 3–4 minutes until softened and fragrant.
Stir in the chopped cabbage and diced potato, cooking for an additional 3–4 minutes.
Add the chicken stock, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until vegetables are tender.
In a small bowl, whisk together half-and-half, milk, and flour until smooth. Slowly pour into the soup while stirring to avoid lumps.
Return the browned bratwurst to the pot and simmer for another 5–10 minutes until the soup thickens slightly and the sausage is heated through.
Stir in fresh parsley and chives just before serving.

Add a pinch of nutmeg or smoked paprika for extra warmth and depth of flavor.

Substitute half-and-half with heavy cream for a richer soup.

Use kielbasa or Italian sausage instead of bratwurst for a different twist.

Add a splash of white wine to the stock for additional complexity.

Top with shredded cheese or croutons for extra indulgence.