Slow Cooker Oktoberfest Soup

As a former Army brat who grew up in Germany, one of the fun festivities to attend was Oktberfest. So many culinary delights come to mind but warm, Bavarian soup was the perfect comfort on a chilly fall day. This slow cooker soup will fill your house with warm and toasty wiffs! Happy eating!


preparation Time
10 mins

cook Time
300 mins


161 per serving


  • 1 medium onion, sliced thinly
  • 1 bag of baby carrots
  • 2 ribs of celery, diced
  • 1 pounds baby yukon gold potatoes, halved
  • 2-1/2 cup low sodium chicken stock
  • 1 tablespoons chicken base
  • 1 cup German lager
  • 1 bay leaf
  • 2 garlic cloves, smashed
  • 1/2 head of cabbage, sliced thinly
  • 1 teaspoons black pepper
  • 2 tablespoons apple cider vinegar
  • 1 pretzel loaf, large dice
  • 1 teaspoons caraway seeds
  • 2 tablespoons grass-fed butter
  • Bavarian mustard



Place all ingredients stopping at the garlic cloves in a slow cooker. Give it a stir and turn it on high for 4 hours. With one hour remaining, add in the cabbage, pepper, apple cider vinegar, and sausage. While the last hour of the soup is cooking, place a large skillet over medium high heat on the stove. Add in the butter till it foams then toss in the caraway seeds and diced pretzel bread. Toast the bread until golden brown. When soup is ready and you've tasted for seasoning, add 2 ladles into a bowl and top with pretzel croutons and a dollop of Bavarian mustard. Serve with the German lager you added to the soup!

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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