Hey, hey! In light of the fact that it’s literally a tundra outside, I have a delicious soup recipe for you today. I had a bowl of it five minutes ago, and it warmed me right up. This recipe was a little experiment: I took my basic potato soup recipe and threw in some smoked sausage, and at the last minute…sauerkraut! Pierogi soup was born.
4 to 5 potatoes, peeled and cubed
1 c. chopped celery
1 medium onion, chopped
3 T. butter
2 T. flour
1/4 c. milk
1/2 package smoked sausage, diced
1 c. sauerkraut, drained
salt and pepper
cheddar cheese and sour cream (for garnish)
Place the potatoes, celery and onion with about 1 tsp. salt in a large saucepan and cover with about an inch of water. Bring to a boil. Cook until the potatoes are fork tender.
Meanwhile, combine the flour and milk in a gravy shaker and shake well. When the potatoes are tender, add the thickening agent to the potatoes. Stir.
Stir in the butter.
Let simmer for 5-10 minutes.
Meanwhile, dice the sausage, then add it to the soup with the sauerkraut.
Add plenty of pepper and salt to taste.
Let simmer for another 5-10 minutes.
Top with sour cream and cheddar cheese, then serve!
This would be perfect with a grilled cheese on rye. Stay warm!
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