Sauerkraut brings an intriguing tangy base for potatoes and smoky sausage. An easy and hearty soup recipe for incorporating sauerkraut into your diet.
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:
More Cabbage Soup Recipes
Creamy Sauerkraut and Potato Soup
Ingredients
- 4 1/2 cups water
- 4 medium red potatoes cubed
- 1/2 teaspoon salt
- 2 links smoked sausage sliced 1/4 inch thick
- 16 ounces sauerkraut
- 1 medium onion peeled and diced
- 1/2 teaspoon garlic minced
- 1 Tablespoon fresh dill
- 1/4 teaspoon caraway seeds
- 1 cup sour cream
Instructions
- In stockpot, combine water, potatoes and salt. Heat to boiling. Cook until potaotes are tender, about 15 minutes.
- Add sausage, sauerkraut with juice, onion, garlic, dill and caraway. Simmer until onion is soft, about 10 minutes.
- Just before serving, remove 1 cup soup to small bowl. Stir in sour cream and return to soup.
- Heat thoroughly. Do not boil. Serve immediately.
Nutrition
Creamy Sauerkraut and Sausage Soup with Potatoes…It’s What’s for Dinner.
From The Kitchen of Lea Ann Brown
This wasn’t near as creamy as it looked in the picture, but was still good. I omitted the dill and seeds and instead added a little thyme and ground mustard. I also added some butter and heavy cream to make it creamier. Plus I boiled the potatoes in chicken broth.
Do you drain the potatoes once they’re cooked? Or just add everything into the potatoes and water?
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 🙂
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. 🙂