Rating: 4.5 stars 4.3
82 Ratings
  • 5 star values: 45
  • 4 star values: 28
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

This is a wonderful sauerkraut soup recipe I learned in college. Serve with nice crusty bread. You can make this on the stove or in a slow cooker, whichever one fits your lifestyle. Just make sure you have a 4-quart slow cooker. To make this soup less fattening, omit the cream of chicken soup and one can of water.

Recipe Summary

prep:
15 mins
cook:
4 hrs
total:
4 hrs 15 mins
Servings:
6
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend cream of mushroom soup, cream of chicken soup, water, and chicken broth in a 4- to 6-quart slow cooker. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.

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  • Cover and cook on Low for up to 8 hours or High for 4 hours. Season with salt and pepper.

Alternate method

Combine ingredients in a Dutch oven over medium heat. Cover and simmer until sauerkraut is tender and soup has thickened slightly, about 1 hour.

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Nutrition Facts

387 calories; protein 17.7g; carbohydrates 26.4g; fat 23.4g; cholesterol 53.3mg; sodium 2556.5mg. Full Nutrition
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