Creamy Sausage, Potato and Sauerkraut Soup

Creamy Sausage, Potato and Sauerkraut Soup is the ultimate comfort food for chilly evenings. This hearty bowl features savory sausage, tender potatoes, and a tangy kick of sauerkraut, all tied together in a velvety, rich broth. It is a perfect one-pot meal that brings warmth and bold flavors to your dinner table in under 30 minutes. Whether you are looking for an easy weeknight dinner or a satisfying lunch, this recipe delivers a restaurant-quality experience right in your home kitchen. Get ready to enjoy a bowl of pure, cozy goodness that your whole family will request again and again.

This Creamy Sausage, Potato and Sauerkraut Soup relies on high-quality pantry staples to achieve its depth. You will need a mix of protein and aromatics to ensure every spoonful is packed with flavor.

• 4 tablespoons butter
• 1 medium onion, finely diced
• 1/4 cup all purpose flour
• 1 1/2 cups chicken broth
• 2 1/2 cups milk
• 1 – 14 ounce beef or turkey kielbasa sausage, halved and sliced
• 1 1/2 cups cooked diced potatoes
• 1 cup sauerkraut, with juice
• 1/2 teaspoon dried parsley
• 1 cup shredded cheddar cheese
• Black pepper to taste

Adjusting this Creamy Sausage, Potato and Sauerkraut Soup to your preferences is easy with these simple swaps.

• Use turkey kielbasa or a plant-based sausage alternative to keep this recipe suitable for specific dietary needs.
• Feel free to use low-fat milk, though whole milk provides the creamiest result.
• If you prefer less tang, rinse the sauerkraut under cold water before adding it to the pot.
• Swap cheddar for smoked gouda to add a deeper, rustic aroma.
• Add extra broth if you prefer a thinner soup consistency.

Step 1: Sauté the Aromatics

In a large saucepan, melt the butter over medium heat. Add the finely diced onions and sauté for about five minutes until they become tender and translucent. This base builds the foundational flavor for your soup.

Step 2: Create the Roux

Add the flour to the sautéed onions, stirring until completely combined. Cook for one minute to remove the raw flour taste, then gradually whisk in the chicken broth and milk to ensure a smooth, lump-free base.

Step 3: Thicken and Simmer

Turn the heat to medium-high. Cook, stirring often, until the broth begins to thicken. Once the desired consistency is reached, reduce the heat to medium and add the kielbasa, diced potatoes, sauerkraut with its juices, and dried parsley. Simmer for five minutes to allow the flavors to meld together.

Step 4: Finish and Serve

Stir in the shredded cheddar cheese until completely melted and incorporated. Remove the pot from the heat immediately, serve into bowls, and sprinkle generously with freshly cracked black pepper.

Elevate your bowl of Creamy Sausage, Potato and Sauerkraut Soup with these easy pairing ideas.

• Serve alongside a slice of crusty sourdough bread for dipping.
• Add a side garden salad with a light vinaigrette to balance the richness.
• Pair with a side of steamed green beans or roasted carrots.
• Top with extra chives or crispy fried onions for added texture.

Store your leftover Creamy Sausage, Potato and Sauerkraut Soup in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stove over low heat, adding a splash of milk or broth if the soup has thickened too much in the fridge.

Can I make this recipe ahead of time?

Yes, this soup tastes even better the next day as the flavors have more time to develop. Simply store it in the fridge and reheat gently on the stovetop.

Can I freeze this recipe?

Creamy soups containing dairy can sometimes separate upon freezing. It is best enjoyed fresh or stored in the refrigerator rather than the freezer.

What can I serve with this recipe?

This hearty soup pairs perfectly with crusty bread, a crisp green salad, or some roasted vegetables to complete your meal.

How do I keep this recipe from drying out?

The creamy base keeps the ingredients moist, but if you find it thickening too much, simply stir in a little extra chicken broth or milk while reheating.

If you enjoyed this recipe, you should try some of our other favorite cozy dishes to round out your weekly menu.

• Try our Quick Hearty Vegetable Soup for another simple dinner option.
• Our Creamy Potato and Leek Soup is a classic comfort favorite.
• For something different, explore our Easy One-Pot Pasta Recipes.
• Check out our Comforting Dinner Classics for more family-friendly meals.
• Don’t miss our Quick Lunch Ideas when you need something fast and filling.

Creamy Sausage, Potato and Sauerkraut Soup is truly a hidden gem for anyone who loves big, bold flavors without spending hours in the kitchen. The tang of the sauerkraut perfectly cuts through the creaminess of the cheese and milk, creating a balanced and satisfying meal. It is exactly the kind of recipe you want in your back pocket for those busy weeknights when you need something wholesome, quick, and delicious. Give this recipe a try tonight, and let the comforting aroma fill your kitchen while you enjoy a bowl of homemade goodness that is sure to please everyone at the table.

Creamy Sausage, Potato and Sauerkraut Soup

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• Author: Clarice
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 mins
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Description

This hearty, comforting soup is the perfect blend of savory beef or turkey kielbasa, tender potatoes, and tangy sauerkraut in a velvety, creamy broth. Designed for busy weeknights, this one-pot meal comes together in under 30 minutes, delivering restaurant-quality flavor that is warm, satisfying, and incredibly easy to prepare. It is a family favorite that balances rich, cheesy notes with the bright acidity of fermented cabbage, making it a delicious staple for any chilly evening.

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Ingredients

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4 tablespoons butter

1 medium onion, finely diced

1/4 cup all-purpose flour

1 1/2 cups chicken broth

2 1/2 cups milk

14 ounces beef or turkey kielbasa, sliced

1 1/2 cups cooked diced potatoes

1 cup sauerkraut with juice

1/2 teaspoon dried parsley

1 cup shredded cheddar cheese

Black pepper to taste

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Instructions

Step 1: Sauté the Aromatics

In a large saucepan, melt the butter over medium heat. Add the finely diced onions and sauté for about five minutes until they become tender and translucent. This base builds the foundational flavor for your soup.

Step 2: Create the Roux

Add the flour to the sautéed onions, stirring until completely combined. Cook for one minute to remove the raw flour taste, then gradually whisk in the chicken broth and milk to ensure a smooth, lump-free base.

Step 3: Thicken and Simmer

Turn the heat to medium-high. Cook, stirring often, until the broth begins to thicken. Once the desired consistency is reached, reduce the heat to medium and add the kielbasa, diced potatoes, sauerkraut with its juices, and dried parsley. Simmer for five minutes to allow the flavors to meld together.

Step 4: Finish and Serve

Stir in the shredded cheddar cheese until completely melted and incorporated. Remove the pot from the heat immediately, serve into bowls, and sprinkle generously with freshly cracked black pepper.

Pro Tips

• Whisk the milk and broth in slowly to avoid any flour clumps.
• Use room temperature milk to help the sauce thicken more evenly.
• Freshly grate your cheese for a smoother melt compared to pre-shredded varieties.
• Do not overcook the potatoes if they were already pre-cooked to maintain their structure.

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Notes

Use turkey kielbasa or a plant-based sausage alternative for a lighter option. For extra creaminess, you can add a splash of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 6g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 65mg