Description
This comforting Sauerkraut Soup features tender Polish sausage, tangy sauerkraut, hearty potatoes, and a creamy blend of chicken and mushroom soups, slowly cooked to perfection in a crock pot. It’s a perfect dish for a cozy meal that brings together savory and slightly sour flavors in a rich, satisfying broth.
Ingredients
Scale
Sausage and Oil
- 1 pound Polish sausage, sliced into bite-sized coins
- 1 tablespoon vegetable oil
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
Soup Base
- 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
- 1 teaspoon dill weed
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Slice the sausage: Slice the Polish smoked sausage or Kielbasa into bite-sized coins to ensure even cooking and easy serving.
- Brown the sausage: Heat the vegetable oil in a skillet over medium-high heat and add the sliced sausage. Cook, flipping often until all sides are browned evenly, then transfer to a paper towel-lined plate to drain excess fat.
- Prepare the crock pot: Lightly coat the inside of your crock pot with non-stick cooking spray or use a removable liner for easier cleanup.
- Mix the soup base: In a large bowl, blend together the cream of chicken soup, cream of mushroom soup, chicken broth, and water until smooth and well combined.
- Add vegetables and sausage: Stir the sauerkraut with its juice, diced onion, carrots, drained sliced potatoes, and the browned sausage into the soup base mixture, ensuring all ingredients are evenly distributed.
- Season the soup: Add dill weed, minced garlic, sea salt, and black pepper to the crock pot. Stir thoroughly to evenly mix the seasonings throughout the soup.
- Cook the soup: Cover the crock pot and cook on high for 4 hours or on low for up to 8 hours, allowing the flavors to meld and the vegetables to become tender.
Notes
- For a thicker soup, reduce the amount of water or chicken broth slightly.
- Can be served with crusty bread or rye for a classic pairing.
- Adjust seasoning to taste, especially the salt, depending on the saltiness of the sausage and sauerkraut.
- To make the dish less creamy, substitute the cream soups with homemade or canned broth versions.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
