Potato Sauerkraut Soup
A hearty, flavorful potato and sauerkraut soup with Polish sausage, mushrooms, and fresh herbs, perfect for comforting dinners or gatherings with a tangy, savory taste.
Ingredients
- 4 c. chicken broth ⓘ
- 3/4 lb. Polish sausage, cubed ⓘ
- 1 (10 3/4 oz.) can cream of mushroom soup ⓘ
- 1 (16 oz.) can sauerkraut, rinsed and drained ⓘ
- 8 oz. fresh mushrooms ⓘ
- 1 onion, chopped
- 1 medium potato, cubed ⓘ
- 2 carrots, chopped ⓘ
- 2 stalks celery, chopped ⓘ
- 1/2 c. cubed, cooked chicken ⓘ
- 2 Tbsp. vinegar ⓘ
- 1/2 tsp. pepper ⓘ
- 2 tsp. dill weed ⓘ
- 2 slices bacon, cooked crisp and crumbled ⓘ
- 2 boiled eggs, cubed ⓘ
Instructions
- In a 4-quart electric crock-pot, stir together chicken broth, cubed Polish sausage, cream of mushroom soup, rinsed and drained sauerkraut, sliced mushrooms, chopped onion, cubed potato, chopped carrots, chopped celery, cooked cubed chicken, vinegar, pepper, and dill weed.
- Cover and cook on low heat for 10 to 12 hours.
- If necessary, skim off any fat before serving.
- Ladle the soup into bowls and sprinkle each serving with crumbled bacon and cubed boiled eggs.
Tips & Substitutions
For added depth of flavor, consider sautéing the onion and mushrooms in a bit of oil before adding them to the slow cooker. If you prefer a vegetarian option, substitute the sausage with a plant-based sausage and use vegetable broth instead of chicken broth. You can also experiment with different types of potatoes for varied texture.
Serving Suggestions
Serve the potato sauerkraut soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken Fricassee Cuban Style for a delightful dinner spread. Consider topping each bowl with a dollop of sour cream or fresh herbs for an extra touch of flavor.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions, but be sure to cover the bowl to prevent splatters.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Sauerkraut Soup contains roughly 358 calories, with 8g protein, 54g carbohydrates, and 11g fat. It is an excellent source of vitamin C (82% of the Daily Value), vitamin A (27% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sauerkraut instead of canned?
Yes, you can use fresh sauerkraut. Just make sure to rinse it thoroughly to reduce the saltiness. Fresh sauerkraut may have a different texture but will still impart a delicious tang to the soup.
How can I thicken the soup if it's too thin?
If the soup is too thin for your liking, you can thicken it by mixing 1-2 tablespoons of cornstarch with cold water and stirring it into the soup during the last hour of cooking. Alternatively, you can blend a portion of the soup and then return it to the pot.
What variations can I try with this recipe?
You can customize this soup by adding vegetables like bell peppers or green beans for extra nutrition. Additionally, try using different types of sausage, such as smoked turkey sausage, for a lighter option. This recipe also works well with a variety of herbs, so feel free to experiment.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).