Recipe by Sooz Cooks
Even the people in my family who claim to "hate" sauerkraut love this soup. It is my adaptation from a recipe I had that I KNEW the family would NOT like. This is so good on a cold winter day served with warm crusty bread and a nice German Beer. This can be low(er) carb too by using a LC thickener.
Top Review by Stacey in BG!!!
WOW! So good, so easy. 2 changes to deal with an undersupplied kitchen - beef instead of chicken broth, and shredded cheddar in place of velveeta. WOW!~ Will add this to the winter rotation - we both loved it - and are sending the left overs to my MIL who is German and will also love it!
- 3 tablespoons butter
- 1 lb smoked sausage (Kielbasa)
- 1⁄2 teaspoon onion powder (can use 1 chopped onion if your family likes onion)
- 1⁄3 cup flour
- 1⁄2 teaspoon thyme
- 1 tablespoon parsley
- 1⁄2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup milk
- 1 cup half-and-half
- 8 ounces sauerkraut, with juice
- 4 ounces Velveeta cheese, cubed
Directions See How It's Made
- Melt butter in a large dutch oven.
- Chop the sausage coarsely by hand or in a food processor (leave the casing on).
- Transfer the sausage to pan with melted butter, and season with onion powder (or add onion).
- Saute over medium heat until the sausage is lightly browned, about 10 minutes.
- On a small plate combine the flour, thyme, parsley and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
- Add the chicken broth, milk and the half-and-half, and cook stirring until the mixture again bubbles up, about 5 minutes.
- Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
- Reduce heat and add Velveeta, stirring until melted.