Crock Pot Sauerkraut Soup
Warm up with the comforting flavors of Crock Pot Sauerkraut Soup, a hearty, slow-cooked dish that's perfect for chilly days. This savory soup combines smoky kielbasa or andouille sausage, tender potatoes, and vibrant vegetables like carrots and celery, all simmered in a broth infused with tangy sauerkraut and aromatic spices like paprika, thyme, and dill. The crock pot does all the work, melding the bold, rich flavors over hours of slow cooking to create a satisfying, soul-soothing meal. Garnished with fresh parsley for a burst of brightness, this low-maintenance yet flavor-packed soup is an ideal dinner for busy nights or make-ahead meal prep. Pair it with crusty bread for a complete, heartwarming experience! Keywords: crock pot sauerkraut soup, slow-cooked soup, smoked sausage, hearty comfort food.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage (kielbasa or andouille)
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 cups sauerkraut, drained and rinsed
- 2 medium potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 leaf bay leaf
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Slice the smoked sausage into 1/4-inch rounds and add them to the skillet. Cook until browned on both sides, about 4-5 minutes. Transfer the sausage to the crock pot.
In the same skillet, sauté the diced onion, sliced carrots, and celery until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute. Transfer the mixture to the crock pot.
Add the drained and rinsed sauerkraut, diced potatoes, chicken or vegetable broth, bay leaf, paprika, thyme, dill, salt, and black pepper to the crock pot. Stir gently to combine.
Cover the crock pot with the lid and set it to low heat. Cook for 6-8 hours, or until the potatoes and vegetables are tender.
Remove and discard the bay leaf before serving.
Ladle the hot soup into bowls and garnish with fresh parsley for a pop of color and freshness.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 13457 mg | 585% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 32.6 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4441 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
