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.