Alsatian Sauerkraut Potato Soup Recipe

Ingredients for Alsatian Sauerkraut Potato Soup

• Vegetable Oil
• 1 medium onion, chopped
• Garlic Cloves
• Pork Chop
• Dried Sage
• Chicken Broth
• Cold Water
• 1 (16-ounce) bag sauerkraut, drained
• Red Potatoes
• Red Kidney Beans
• Salt & Freshly Ground Black Pepper
• Fresh Parsley
• Rye Bread

How to Make Alsatian Sauerkraut Potato Soup

1. Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat.
2. Add 1 medium onion, chopped, and 2 cloves garlic, minced.
3. Cook, stirring occasionally, until softened but not browned, about 8 minutes.
4. Add 1 cup diced leftover pork chop and 1 teaspoon dried sage.
5. Cook for 2-3 minutes, stirring occasionally, until heated through.
6. Pour in 4 cups chicken broth and 2 cups water.
7. Bring to a boil, skimming off any foam that rises to the surface.
8. Reduce heat to a simmer, partially cover, and cook for 10 minutes.
9. Stir in 1 (16-ounce) bag sauerkraut, drained, 2 cups diced potatoes, and 1 (15-ounce) can of white beans, rinsed and drained.
10. Season generously with salt.
11. Simmer, partially covered, for another 10 minutes, or until potatoes are tender.
12. Using a potato masher, partially mash some of the potatoes against the side of the pan to slightly thicken the soup.
13. Season with freshly ground black pepper to taste and stir in 2 tablespoons of chopped fresh parsley.
14. Serve hot with crusty rye bread for dipping. Enjoy!