Finely chop one onion and mince two garlic cloves. Heat two tablespoons of olive oil over medium heat in a skillet. Sauté the onions until translucent and soft, about 5 minutes, then add the garlic for an additional minute.

Transfer the sautéed onion and garlic to your slow cooker. Chop two stalks of celery, two carrots, and three medium potatoes, adding them alongside sliced bratwurst or krakauer.

Pour in about six cups of vegetable stock. Sprinkle in a teaspoon of dried thyme, a teaspoon of paprika, and season with salt and black pepper to taste. Stir gently.

Cover the slow cooker and set it to cook on low for 6 to 7 hours or high for 3 to 4 hours. Check occasionally; soup is done when vegetables are tender.

Once cooked, use a potato masher to mash some potato chunks for thickness. Stir in a cup of milk or cream for extra creaminess.

Serve hot, garnished with freshly chopped parsley. Enjoy with crusty bread for a comforting meal.