• Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a sharp knife and cutting board, slice 16 oz Bratwurst.
• On a second cutting board mince 1 cup sweet onion and 1 clove garlic. Thinly slice 2 stalks celery and 1 medium carrot. Chop 4 cups cabbage. Dice 1 medium Russet potato.
• Chop 2 tablespoons fresh parsley and 2 tablespoons fresh chives.

Make the Soup Base

• Heat 2 tablespoons extra-virgin olive oil and 4 tablespoons butter in a large Dutch oven over medium heat. Cook the sausage until browned, approximately 10 minutes.
• Add in the minced sweet onion, sliced celery and carrots, and minced garlic. Sauté for 5-7 minutes until tender.
• Stir in the chopped cabbage and diced potato. Add 3 cups chicken stock. Season with 1 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring to a boil, then cover and simmer for 12-15 minutes.

Prepare the Cream Sauce

• In a small bowl whisk together 1/4 cup whole milk and 3 tablespoons all-purpose flour for a thickening agent.
• When the cabbage and potatoes are tender, add 2 1/2 cups Half and Half cream to the soup. Stir in the thickening mixture. Allow to simmer for 7-10 minutes, stirring until thickened.
• Remove from heat and garnish with chopped fresh parsley and/or chives. Serves 6-8.