- 3 bratwurst
- 1 very large onion, chopped
- 1 large leek, sliced
- 3/4 cup shredded celery root
- 2 lbs Russet or Yukon gold potatoes
- 6 cups vegetable broth or stock
- 3/4 tsp caraway seeds
- Salt and pepper to taste
- Brown bratwurst in a large pot over medium heat, about 10 minutes. When cool enough to handle, slice into 1/8 inch thick pieces and place back in pot. Cook until nicely browned, remove, set aside
- Add onions, leeks, and celery root over medium high heat for about 10 minutes or until lightly browned, stirring frequently. Add potatoes, broth, and caraway seeds.
- Cover and cook on low heat for 1 hour, let cool slightly, then puree with a stick or immersion blender or in a blender until smooth. Return to pot, season with salt and pepper, then put in bowls and top with the bratwurst slices.