Ingredients
1 1/2 lbs Yukon gold potato, 1 inch dice
3/4 lb yellow onion, diced
5-6 cups water
16 oz. cream cheese, cubed
14 oz. smoked sausage or kielbasa, half moons
1 quart sauerkraut with brine
*optional* freshly chopped chives, to garnish
Kosher salt, to taste
Preparation
In a large pot over high heat, add water, diced potatoes, and onions and bring to a boil. Season water with salt and when boiling, reduce to a gently simmer. Let the soup cook until potatoes are just about tender. Around 8 – 10 minutes.
Add cubed cream cheese to the pot and lightly stir until incorporated. Add sausage and sauerkraut to the soup and bring mixture to a light simmer. DO NOT boil. Let soup cook on low for another 5 – 8 minutes. Season to taste.
Finish your soup with chopped chives and enjoy!
