• Emily Tillmann

End of Summer Soup

Made, written, & photographed by the Creators of the Point

If you're like us, you might be sad the grilling season is winding down. BUT, that doesn't mean you can't bring the grill's flavors into your cooler weather dinners!

This recipe brings the brats off the grill and into the crock pot! Add some veggies from your summer garden and make it creamy with half and half and BOOM! you have your End of Summer Soup!


End of Summer Soup

makes 8 bowls


  • 1 3/4 lb potatoes, peeled and cubed

  • 1 lb bag baby carrots

  • 2 celery ribs, chopped

  • 1 medium onion, chopped

  • 1 medium green pepper, chopped

  • 1 lb uncooked brats

  • 1/2 cup chicken broth

  • 1 teaspoon salt

  • 1 teaspoon dried basil

  • 1/2 teaspoon pepper

  • 2 cups half-and-half cream

  • 1 Tablespoon cornstarch*

  • 3 tablespoons cold water*

*you may need more if the soup doesn't thicken enough


  1. Place your first 6 ingredients in your slow cooker - potatoes, carrots, celery, onion, green pepper, and brats (not chopped).

  2. In a small bowl, mix your chicken broth, salt, basil, and pepper. Pour over your veggies and brats in the slow cooker.

  3. Cover and cook on low for 6 to 7 hours, or until veggies are tender and the brats are cooked through and temp at about 150F.

  4. Remove brats from the slow cooker and cut into 1-inch slices. Return to slow cooker.

  5. Stir in your half and half cream.

  6. In a small bowl, mix your corn starch and cold water until completely combined.

  7. Pour over your slow cooker mixture and gently stir. Cover and continue to cook on high for an additional 30 minutes. You can add additional cornstarch and water if needed.,


To get a more crisp brat, you could grill or fry on the oven. Skip adding them in step 1, and instead add them in step 4.


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