Sausage, Potato, Sauerkraut Soup
Sausage, Potato, Sauerkraut Soup feels like you are at Octoberfest. Creamy and hearty with the perfect added tang from the sauerkraut.
Ingredients
- 4 tbsp butter
- 1 onion-diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth-more if needed
- 2 1/2 cups almond milk
- 14 oz Polska Kielbasa-sliced and quartered
- 1 1/2 cups potatoes-diced
- 1 cup sauerkraut-more if needed
- 1/2 tsp dried parsley
- 1 cup cheddar cheese-shredded
- black pepper to taste
Instructions
- In a Dutch oven melt butter over medium heat. Add onions sauté for about 5-8 minutes until softened.
- Add flour and stir continuously and cook for a couple of minutes. Then add in milk and chicken broth. Turn heat up to medium high and stir until broth begins to thicken. Reduce heat to medium and add your potatoes. If you would like to speed up the process pre-cook the potatoes. Let cook for 10 minutes
- Add in Kielbasa, sauerkraut and parsley. Cook for 10 minutes and test potatoes for doneness. Cook longer if needed. Reduce heat to simmer and add in cheese.
- Remove from heat and taste for seasoning. Add in black pepper. If not serving immediately keep heat on simmer.