Creamy Sauerkraut and Sausage Soup with Potatoes

Creamy sauerkraut and sausage soup with potatoes. A jar of sauerkraut in the pantry, a few potatoes on the counter and some sour cream in the fridge turned into a creamy comforting soup for dinner.

I found this recipe while turning the pages to find the Blueberry Stuffed French Toast recipe in my Colorado Collage cookbook. It sounded so interesting, and with most of the ingredients on hand, I had to give it a try. It was a pleasant surprise. Creamy from the sour cream and the starchy potato broth, tart with sauerkraut and smoky with the sausage, we loved this hearty soup and I’ll add it my database and make it again.

The recipe calls for the traditional dill and caraway seeds, both of which I’m not fond of, so I omitted them. For you lovers of traditional German flavors you’ll most certainly appreciate completing the recipe as written. Let’s take a look:

5.0 from 3 reviews
Creamy Sauerkraut and Potato Soup
Recipe type: Soup
  • 4½ cups water
  • 4 medium red potatoes, cubed
  • ½ t. salt
  • 2 links smoked sausage, sliced ¼ inch thick
  • 16 ounces purchased sauerkraut
  • 1 medium onion, peeled and diced
  • ½ t. garlic, minced
  • 1 T. fresh dill
  • ¼ t. caraway seeds
  • 1 cup sour cream
  1. In stockpot, combine water, potatoes and salt. Heat to boiling. Cook until potaotes are tender, about 15 minutes.
  2. Add sausage, sauerkraut with juice, onion, garlic, dill and caraway. Simmer until onion is soft, about 10 minutes.
  3. Just before serving, remove 1 cup soup to small bowl. Stir in sour cream and return to soup.
  4. Heat thoroughly. Do not boil. Serve immediately.

Creamy Sauerkraut and Sausage Soup with Potatoes…It’s What’s for Dinner.

From The Kitchen of  Lea Ann Brown

Related Posts Plugin for WordPress, Blogger...

Post to Twitter


    • Lea Ann says

      Stephanie, thanks so much for stopping by and the comment. I sure didn’t ever think to put sauerkraut in soup. I think that’s why it caught my eye. Had to try it.

  1. says

    I would have a tough time calling something with almost no liquid a soup, but no matter what you call it, I love it – looks and sounds delicious. Your pasole on the menu here for tonight.

    • Lea Ann says

      It’s actually pretty brothy. It must all be down at the bottom. Deep bowls probably aren’t the best for photographing soups. Yay for posole. :) One of my favorites.

  2. says

    I’ve never bought or made sauerkraut but this looks like a great way to use it with the sausage and potatoes. What a great meal of comfort food!

  3. says

    Believe it or not I make this soup, good ol’ German heritage. I use Bavarian sauerkraut which has caraway seeds in it already. I’ve never put dill in mine but I’m roots sure with my German I’d love it. A good stick to yer ribs kind of soup.

  4. says

    There is a sauerkraut company that has a recipe contest every year and I am yet to enter for lack of inspiration. This post has me intrigued. It looks wonderful. I love all the flavors so I’m making this.

    • Lea Ann says

      Now there’s a product that probably should have a recipe contest each year. I for one, don’t know of a lot of variation to use it.

  5. says

    I couldn’t get my husband to touch this because of the sauerkraut but I would absolutely love it! I’m not quite sure what is wrong with his taste buds :)

  6. says

    Love this idea and I’m trying it today. I recently discovered sauerkraut in soup when I tried a recipe for Reuben soup. I loved the texture of it as well as the flavor (topped it with dark rye grilled cheese croutons – OMG)
    If I were still blogging, I would have put it up.
    Merry Christmas to you both!

    • Lea Ann says

      Ok, I’m only going to say it once…. I wish you were still blogging. :/ Anyway, I’ve never had Reuben soup, but would love to try it after having this one. And yes, those dark rye grilled creese croutons = omg. Can you send me or direct me to the recipe?

  7. Morgan says

    It was excellent! I was playing use all the leftovers and somehow wound up with 4 cans of sauerkraut. This was a much needed change from kraut and dogs. :)

  8. Kate says

    I made this for dinner tonight and it was delicious! We make our own sauerkraut canned from fresh cabbage and are always looking for innovative ways to incorporate it in to our weekly meals. This recipe is a keeper! Thanks :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge