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Creamy Sausage, Potato and Sauerkraut Soup

Creamy Sausage, Potato and Sauerkraut Soup for Cozy Nights

This Creamy Sausage, Potato and Sauerkraut Soup is a comforting dish perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Can use olive oil for a lighter option.
  • 1 medium Onion No substitution needed; can add shallots for a milder taste.
  • 2 tablespoons All Purpose Flour Use cornstarch for a gluten-free option.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1 cup Milk Use half-and-half for a richer flavor or almond milk for dairy-free.
For the Hearty Elements
  • 12 ounces Kielbasa Sausage Any smoked sausage can be used, including turkey kielbasa or vegan sausage.
  • 2 cups Cooked Diced Potatoes Use instant mashed potatoes for even quicker prep.
  • 1 cup Sauerkraut Can drain sauerkraut for less tang if desired.
For the Finishing Touches
  • 1 teaspoon Dried Parsley Fresh parsley or thyme can be used instead.
  • 1 cup Shredded Cheddar Cheese Use Gruyère or Swiss cheese for a different flavor profile.
  • to taste Black Pepper Add cayenne pepper for a spicier kick.

Equipment

  • Large saucepan

Method
 

Preparation Steps
  1. In a large saucepan over medium heat, melt 2 tablespoons of butter until frothy. Add 1 diced onion and sauté for about 5 minutes, or until the onions turn translucent and fragrant.
  2. Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for 1 minute to eliminate the raw flour taste. Gradually pour in 4 cups of chicken broth and 1 cup of milk, continuously stirring until smooth and thickened, around 3-4 minutes.
  3. Increase heat to medium-high, stirring frequently. Cook mixture until it thickens slightly, about 5 minutes.
  4. Reduce heat to medium and fold in 12 ounces of sliced kielbasa sausage, 2 cups of cooked diced potatoes, 1 cup of drained sauerkraut, and 1 teaspoon of dried parsley. Allow to simmer gently for 5 minutes.
  5. Stir in 1 cup of shredded cheddar cheese until it melts completely. Season with freshly cracked black pepper to taste.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container and refrigerate for up to 3 days. Freezing is not recommended due to potential texture changes. Reheat gently over low heat.

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