German Potato Soup

I love the Fall!  I love all the colors - the golds, the burnt oranges, and the tans.  I love getting out my big comfy sweaters, walking through the leaves and listening to the rustling sound.  And I love because this is great soup and chili weather!!  There are so many wonderful soup recipes out there!!  So many soups, so little time - LOL!!

I found this recipe on the Just A Pinch website posted by a Cindy Rowe.  Thank you Cindy for such a wonderful recipe!!!  As always, I did have to improvise a bit . . . I didn't have the smoked sausage, so I used polish kielbasa instead.  The sauerkraut I used had caraway seeds in it, not sure if that made that BIG of a difference.  Also, I used red potatoes with the skin on - she used fingerlings potatoes.

The recipe . . .

German Potato Soup

Ingredients:

1 lb smoked sausage - halved lengthwise and cut into 1/2 inch slices (see note above about substitution)
4 cups potatoes (again see note above about substitution)
1/2 cup chopped sweet green pepper
3/4 cup chopped red onion
2 large celery stalks, chopped
2 cups sauerkraut, rinsed and drained (see note above)
3 cans of chicken broth (14 oz each)
2 T stone ground mustard
2 large bay leaves
pepper to taste

Directions:

1.  In a crockpot combine the sausage, vegetables and seasonings.  Pour the broth over all.

2.  Cover and cook at low heat setting for 7 to 8 hours or a high setting for 3 1/2 to 4 1/2 hours.

I wish you could smell how wonderful this makes my house smell!!  I love meals like this - you spend about 10 minutes chopping vegetables and then you let the crockpot do its thing!!  Seven or eight hours later, you have a delicious meal!!  It just doesn't get any better than this!

German Potato Soup

Ingredients:

1 lb smoked sausage - halved lengthwise and cut into 1/2 inch slices (see note above about substitution)
4 cups potatoes cut into bite size pieces
1/2 cup chopped sweet green pepper
3/4 cup chopped red onion
2 large celery stalks, chopped
2 cups sauerkraut, rinsed and drained (see note above)
3 cans of chicken broth (14 oz each)
2 T stone ground mustard
2 large bay leaves
pepper to taste

Directions:

1.  In a crockpot combine the sausage, vegetables and seasonings.  Pour the broth over all.

2.  Cover and cook at low heat setting for 7  to 8 hours or a high setting for 3 1/2 to 4 1/2 hours.

 VERDICT:

Oh yes, this is definitely a keeper recipe!!  I served this with grilled cheese sandwiches.  My husband loved it!!  And so did I!

ENJOY!!