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Sauerkraut, Bratwurst and Potato Soup

Creamy, rich, tangy and hearty. So much flavor. So much flavor.

Course: Main Dish

Prep Time: 5 minutes

Cook Time: 35 minutes

Servings: 6 servings


  • 6 cups Chicken broth

  • 3 cups kraut juice + water to make 3 cups

  • 3 medium potatoes peeled and cubed

  • 1 small onion diced

  • 4-5 stalks celery diced

  • 2 cups carrots sliced

  • 1 stick butter

  • 1/2 cup flour

  • 1 1/2 cups milk

  • 2 cups cream

  • 2 cups sauerkraut drained (liquid reserved)

  • 5 bratwursts casing removed


  1. Drain sauerkraut, reserving juice.

  2. Add water to kraut juice to make 3 cups.

  3. In a large soup pot, bring chicken broth and kraut/water to a boil.

  4. Add carrots and potatoes.

  5. Cover and cook until veggies are desired tenderness.

  6. In a skillet, chop and brown bratwurst until it gets nice and brown.

  7. Remove from pan, set aside.

  8. Do not clean pan. Add onion and celery to pan, and saute for about 5 minutes.

  9. Add sauerkraut and continue browning until sauerkraut is cooked well.

  10. Return bratwurst to kraut mixture.

  11. Add to broth.

  12. In a small saucepan, melt butter, add flour to melted butter and whisk, making a roux.

  13. Slowly add milk and cream to flour mixture.

  14. Cook on low whisking as it thickens.

  15. Pour into broth and let soup simmer on low until heated through.

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