Sauerkraut Soup
Minutes Prep time: 20
Minutes Total time: 40
Servings: 5
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 40
Servings: 5
Difficulty: easy
1 tablespoon butter
7 ounces kielbasa (half of a 14-oz package), cut in bite-sized pieces
1 small yellow onion, chopped
2 medium ribs celery, chopped
2 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
2 cups Vlasic® Old Fashioned Sauerkraut, rinsed and drained
1 bag (10.8 oz each) Birds Eye® Chive Butter Roasted Red Potatoes
1/2 cup half-and-half
2 tablespoons chopped fresh chives and dill, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 80 mg | 8% |
Carbohydrate | 19 g | 6% |
Cholesterol | 40 mg | 13% |
Total Fat | 17 g | 27% |
Iron | 2 mg | 14% |
Calories | 270 kcal | 14% |
Sodium | 1466 mg | 61% |
Protein | 10 g | 21% |
Saturated Fat | 7 g | 36% |
Sugars | 5 g | 0 |
Vitamin C | 14 mg | 23% |
Melt butter in a 4-quart Dutch oven over medium heat. Add kielbasa to pan and cook until starting to brown, about 4 minutes. Stir in onion and celery and cook until tender, about 5 minutes. Stir in flour and cook 1 minute.
Pour in chicken broth and sauerkraut and bring to a boil. Microwave potatoes according to package directions and pour into soup. Cover, reduce heat to medium low, and simmer until vegetables are very tender, about 10 minutes.
Stir in half and half. Serve the soup hot with chopped fresh herbs, if desired.
Sauerkraut Soup