Potato Sauerkraut Soup
Warm up with a comforting bowl of Potato Sauerkraut Soup, a unique fusion of rich, hearty potatoes and tangy sauerkraut that strikes the perfect balance of savory and sour flavors. Sautéed onions and garlic set the aromatic base, while a pinch of caraway seeds and paprika infuses the broth with a subtle depth. Simmered to perfection in vegetable broth, this soup is optionally finished with a swirl of heavy cream for added richness. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or chilly evenings. Garnish with fresh parsley for a pop of color and freshness, and enjoy a nutritious, flavor-packed meal that’s as satisfying as it is easy to make. Keywords: potato sauerkraut soup, hearty soup recipe, comfort food, vegetarian soup recipe, quick dinner idea.
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Recipe Information
Ingredients
- 4 medium potatoes
- 2 cups sauerkraut
- 1 large onion
- 3 cloves garlic
- 2 tablespoons butter
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 cups heavy cream (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into bite-sized pieces and set aside.
Finely chop the onion and garlic.
In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
Add the garlic and cook for another minute until fragrant.
Stir in the sauerkraut and cook for 2-3 minutes, allowing it to absorb the flavors of the onion and garlic.
Add the vegetable broth, diced potatoes, bay leaf, caraway seeds, paprika, salt, and black pepper. Stir well to combine.
Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer for 20-25 minutes, or until the potatoes are tender.
If desired, stir in the heavy cream during the last 5 minutes of cooking for a richer soup.
Taste and adjust seasoning as needed, adding more salt or black pepper if desired.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley, if using. Serve warm.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 11.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1570 mg | 33% | |
*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.
