Description
This hearty Sauerkraut Soup combines tangy sauerkraut, savory Polish sausage, and tender vegetables in a creamy broth made from chicken and mushroom soups. Slow-cooked to perfection, it’s a comforting and flavorful meal perfect for chilly days.
Ingredients
Scale
Sausage
- 1 pound Polish sausage
Vegetables and Sauerkraut
- 1 1/2 cups sauerkraut with juice
- 15 ounce can sliced potatoes, drained
- 1 1/2 cups carrots, diced or sliced
- 1 onion, finely diced
Soups and Broth
- 10.75 ounce can cream of chicken soup
- 10.75 ounce can cream of mushroom soup
- 4 cups chicken broth
- 2 1/2 cups water
Seasonings and Oil
- 1 tablespoon vegetable oil
- 1 teaspoon dill weed
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Sausage: Slice the smoked Polish sausage or Kielbasa into bite-sized coin shapes to ensure even cooking and easy serving.
- Brown the Sausage: Heat vegetable oil in a skillet over medium-high heat. Add the sliced sausage and flip frequently until browned on all sides. Remove the sausage and place on a plate lined with paper towels to drain excess oil.
- Prepare the Crock Pot: Lightly coat the crock pot with non-stick cooking spray or use a crock pot liner to prevent sticking and ease cleanup.
- Mix Soups and Broth: In a bowl, blend the cream of chicken soup, cream of mushroom soup, chicken broth, and water thoroughly until smooth to create a creamy base for the soup.
- Combine Ingredients: Add the sauerkraut with its juice, drained sliced potatoes, diced carrots, finely diced onion, and browned sausage to the crock pot.
- Add Seasonings: Sprinkle in dill weed, minced garlic, sea salt, and black pepper over the combined ingredients in the crock pot.
- Cook the Soup: Pour the blended soup and broth mixture over all the ingredients. Cover the crock pot with its lid and cook on high for 4 hours or alternatively on low for up to 8 hours until vegetables are tender and flavors meld.
Notes
- Using a crock pot liner makes cleanup much easier and prevents the soup from sticking to the pot.
- Adjust the salt according to your taste, especially considering the saltiness of sauerkraut and broths.
- For added heat, consider adding a pinch of crushed red pepper flakes.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For a thicker soup, mash some of the potatoes after cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
