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Easy Creamy Potato, Leek, and Sauerkraut Soup Recipe

Name: Easy Creamy Potato, Leek, and Sauerkraut Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 link smoked kielbasa sausage, split in half lengthwise and cut into 1/2-inch slices; 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes; 1 pound sauerkraut with its liquid; 2 bay leaves; 2 medium leeks, white and pale green parts only, split in half lengthwise and cut into 1/2-inch pieces; 2 teaspoons vegetable oil; 4 tablespoons unsalted butter; 5 cups homemade or store-bought low-sodium chicken stock; 8 ounces white or green cabbage, shredded; Chopped fresh dill and extra-virgin olive oil, for serving; Fresh crusty bread, for serving; Kosher salt and freshly ground black pepper

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

2 teaspoons vegetable oil

4 tablespoons unsalted butter

2 medium leeks, white and pale green parts only, split in half lengthwise and cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

5 cups homemade or store-bought low-sodium chicken stock

8 ounces white or green cabbage, shredded

2 bay leaves

1 pound sauerkraut with its liquid

Chopped fresh dill and extra-virgin olive oil, for serving

Fresh crusty bread, for serving

Directions

Heat oil in a large saucepan or Dutch oven over medium heat until shimmering. Add sausage and cook, stirring occasionally, until well browned, about 5 minutes. Remove sausage from pan using a slotted spoon, leaving any rendered fat behind. Set sausage aside. Add butter and leeks to sausage fat in the saucepan. Season with salt and pepper and cook, stirring, until leeks have softened but not browned, about 3 minutes, reducing heat if necessary. Add potatoes and chicken stock, scraping up any browned bits from the sides and bottom of the pot. Add cabbage and bay leaves. Increase heat to high and bring to a boil. Reduce heat to maintain a bare simmer and cook until potatoes are completely tender, about 10 minutes. Add sauerkraut and its liquid to the pot and bring to a simmer. Discard bay leaves. Working in batches, transfer the soup to a blender and blend, starting at lowest speed and slowly increasing to maximum speed, until soup is completely smooth, about 2 minutes per batch. Transfer the soup to a fine-mesh strainer set over a clean pot, using the back of a ladle to push it through. Season to taste with salt and pepper. Garnish soup with browned sausage pieces, chopped dill, and olive oil. Serve immediately with crusty bread.