Prep 10 mins
Cook 25 mins
I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!
- 1⁄2 lb smoked sausage
- 1 cup beef broth
- 1 cup chicken broth
- 1⁄4 cup coarsley chopped celery
- 1⁄4 cup coarsley chopped onion
- 1⁄4 cup coarsley chopped green bell pepper
- 2 tablespoons cornstarch, dissolved in 2 tbsp water
- 1 cup shredded swiss cheese
- 1 (8 ounce) can sauerkraut, drained
- 2 cups half-and-half
- 1⁄4 teaspoon white pepper
- 2 green onions, sliced
- Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
- Add dissolved cornstarch; cook and stir until soup thickens.
- Cut sausage into quarters, lengthwise, then cut crosswise into 1/4" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
- Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.
Wonderful creamy hearty soup! The entire family loved it (including 2 toddlers)! I doubled the recipe to feed 6 people and only had about 2 cups leftover! Pair this with a side salad and a warm loaf of buttery french bread. Everyone will be so busy eating it will be the quietest dinner ever!