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Potato, Leek and Sauerkraut Soup

In this potato, leek, and sauerkraut soup, kielbasa and vegetables combine, resulting in a rich, tart, and velvety soup. Serve with crusty bread if desired.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Entree, Soup
Cuisine: American
Calories: 348
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 teaspoon olive oil
  • 6 ounce kielbasa, chopped into bite size pieces
  • 2 leeks, chopped, white and light green parts only
  • 1 stalk celery, sliced
  • 1 pound red potatoes, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red chili flakes
  • 4 cups chicken broth
  • 14.5 ounce can sauerkraut, rinsed and drained
  • 1/4 cup half and half
  • scallions for garnish *optional*

Method
 

  1. Heat oil in a large soup pot over medium-high heat. Add kielbasa and cook for 3 minutes. Add leek, celery, and potatoes to the pot and cook 2 minutes more.
  2. Add thyme, crushed red chili, and broth. Bring to a boil, reduce heat to low, cover, and cook for 30 minutes.
  3. Uncover; stir in sauerkraut and half-and-half. Cook 5 minutes more. Ladle into serving bowls and garnish with scallions.

Nutrition

Calories: 348kcalCarbohydrates: 38gProtein: 12gFat: 18gSaturated Fat: 6gCholesterol: 41mgSodium: 2095mgFiber: 6gSugar: 8g

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