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Sauerkraut Soup

Sauerkraut Soup

1 Hr(s)
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1 serving
Original recipe yields 1 serving
3-4 large russet potatoes
1 medium onion, chopped
1 can (15 ounce) sauerkraut
1 can (10 ounce) evaporated milk
1 package (8 ounce) Philadelphia Cream Cheese - Fat Free, softened
1 package (14 oz.) Oscar Mayer Turkey Polska Kielbasa (optional)
Salt and pepper, to taste
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Let's Make It
1. Cut potatoes into bite size pieces (you can peel them if you would like, I leave the skin for extra nutrients). Place in a Dutch-oven or soup pot, cover with water, add onions and boil until cooked through and fork tender.
2. When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended. At this time, if you wish to add the kielbasa, do so. Add salt and pepper to taste (don't let the sauerkraut fool you, the potatoes take away most of the tartness so you will need more salt than you think, so make sure to taste).
3. Cover and cook at a low simmer for 30 minutes.
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