Sauerkraut Soup

Old-world German and Polish recipes never fail to please. This one is super easy and great for busy moms.


1 medium potato, cut in 1/4″ cubes
1 pound kielbasa sausage, cut into 1/2″ cubes
1 32 oz. jar of Frank’s sauerkraut, drained of juice
4 cups chicken broth
1 can (10.75 oz) cream of mushroom soup
1/2 pound fresh mushrooms, washed and sliced
1 cup cubed, cooked chicken
2 medium carrots, peeled and cut into 1/4″ slices
2 celery ribs, washed and sliced
2 tbs. vinegar
2 tsp. dry dill weed
1/2 tsp. ground black pepper
3-4 bacon strips, cooked and crumbled


Combine all ingredients except for bacon and cook in slow cooker for 5-6 hours on HIGH until veggies are tender. Skim fat, garnish with bacon and serve.

Makes 3 quarts.


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