We love sauerkraut and sausage made in various ways. It’s perhaps the small part of German in me that makes me seek out new ways to satisfy that craving. This amazing soup that has sauerkraut, sausage and potatoes in a rich, creamy broth cried out to me. I needed to make it! The weather outside was below zero and the snow just kept falling and blowing in drifts all over the place. It was time for a bowl of soup.
I still have potatoes stored in one of my guest rooms. Not joking! We dug a mountain of red potatoes last fall and put them in plastic tubs and store them in a room we don’t heat unless we have guests. They are still mostly coated in dirt and must be washed before using. I hiked upstairs to our Potato Room and carried a basket of potatoes down to the kitchen. Scrubbed, peeled and diced, I put them into a saucepan of boiling, salted water until they were fork tender.
Next I melted butter in a large saucepan and fried some diced onion until it was translucent and lightly browned around the edges.
When the onion was done I added flour to the saucepan and stirred and cooked it until it was like sand, barely turning brown. I added the chicken broth and milk and stirred until it was smooth.
I turned the heat to medium high and let the mixture cook until it thickened.
When my broth had thickened I added the cooked potatoes, sausage and sauerkraut to the saucepan. I reduced the heat to medium.
The recipe had not specified whether the sauerkraut should be drained or not. I chose to drain it and squeeze most of the liquid out of it.
I let the soup simmer on medium for several minutes so that the sausage was heated through.
The cheese and parsley were my next additions, and after stirring well I taste tested for seasoning. I found I needed to add both salt and pepper and I added them in small amounts until I was pleased with the seasoning.
I ladled soup into bowls for our dinner and garnished them with another sprinkling of black pepper as directed.
We really, really loved this soup! The simple broth had a nice, creamy taste on the tongue in contrast to the seasoning of the sausage and sauerkraut. Every mouthful was a delight and we decided we’d definitely like this soup again. It should be in our regular rotation!
I will note that the original recipe was a paid post for Hillshire Farms Polska Kielbasa. That would be a great sausage to use but we had another brand on hand so didn’t use it this time.
Creamy Sauerkraut Sausage Chowder
- 4 tablespoons butter
- 1 medium onion, finely diced
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 2 1/2 cups milk
- 14 ounce ring of sausage; halved and sliced
- 4 cups cups peeled and diced potatoes; cooked
- 1 can sauerkraut; drained
- 1/2 teaspoon dried parsley
- 1 cup shredded cheddar cheese
- black pepper
- In a large saucepan, melt butter over medium heat. Add onions and sauté for about five minutes, until tender. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
- Turn heat to medium high, then cook stirring often until broth begins to thicken.
- Reduce heat to medium then add sausage, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar. Stir to combine and remove from heat. Serve sprinkled with black pepper.
Adapted from Hot Eats and Cool Reads