Creamy Sauerkraut Soup with Sausage and Potatoes

Creamy Sauerkraut Soup is an intriguing tangy hearty soup. With potatoes and smoky sausage your family will love this recipe. A nod to traditional polish kapusniak (sauerkraut soup) this is a creamy version thats satisfyingly rich in texture, filling, with a tangy bright flavor.

Creamy sauerkraut soup with sausage and 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 very pleasant surprise.

Why You’re Going To Love This Recipe?

• Using the starchy potato water as the broth base for this soup, makes this an even creamier, richer end result.
• A combination of potatoes and sauerkraut gives this soup a lovely kraut flavor without being too tart.
• Easy and hearty it’s wonderful for a weeknight meal.

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.

Ingredients You’ll Need:

Sausage: Purchase pre-cooked links of your favorite smoked sausage. Bratwurst is a natural choice, Kielbasa works good and I’ve even used Andouille for a spicier soup.
Potatoes: Peeled and cubed into bite sized pieces.
Sauerkraut: Choose your favorite brand. One small can is enough for this soup.
Onions: Sweet or yellow onion, chopped.
Sour Cream: Full fat sour cream makes this sauerkraut soup super luxurious.
Spices: Garlic, caraway seed and dill.

Subs and Swaps

Sauerkraut: If you purchase Bavarian style sauerkraut, it will already contain caraway seeds. You may want to skip adding additional caraway seeds. Or perhaps half of what is called for in this recipe.
Sausage: If you’re choosing uncooked sausage, brown the sausage well before adding to this soup recipe.
Sour Cream: We like full fat for this recipe, however, reduced fat sour cream will work fine. It will just produce a thinner end result.

How To Make It – It’s Easy

Step 1: In stockpot or Dutch oven, combine water, potatoes and salt. Heat to boiling. Cook until potatoes are almost tender, about 15 minutes.
Step 2: While potatoes are cooking. Heat a medium fry pan over medium high heat. Add neutral oil. Once the oil is shimmering, add the chopped onion. Lower heat to medium and cook onions, stirring often, for about 7 minutes. Add garlic and cook until fragrant…

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