A creamy, slightly tangy soup full of veggies, potatoes, bratwurst and sauerkraut.
A couple of years ago I had a Soup Supper Round-Up
Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.
- 6 cups chicken broth
- 3 cups kraut juice + water (to make 3 cups) We LOVE Frank's!!
- 3 potatoes peeled and cubed
- 1 small onion, diced
- 4-5 stalks celery, diced
- 2 cups sliced carrots
- 1 stick butter
- 1/2 cup flour
- 1 1/2 cups milk
- 2 cups cream
- 2 cups sauerkraut, drained -- Frank's is the BEST!
- 5 bratwursts, casing removed
Drain sauerkraut, reserving juice. Add water to kraut juice to make 3 cups. In a large soup pot, bring chicken broth and kraut/water to a boil. Add carrots and potatoes, cover and cook until veggies are desired tenderness.
In a skillet, chop and brown bratwurst until it gets nice and brown.
Remove from pan, set aside.
Do not clean pan. Add onion and celery to pan, and saute for about 5 minutes.
Add sauerkraut, continue browning until sauerkraut is cooked well.
Return bratwurst to kraut mixture.
Add to broth.
In a small saucepan, melt butter, add flour to melted butter and whisk, making a roux.
Slowly add milk and cream to flour mixture.
Cook on low whisking as it thickens.
Pour into broth and let soup simmer on low until heated through.
Amount Per Serving: Calories: 936Total Fat: 72gSaturated Fat: 38gTrans Fat: 2gUnsaturated Fat: 28gCholesterol: 202mgSodium: 2968mgCarbohydrates: 53gFiber: 9gSugar: 15gProtein: 23g