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It was cold. Darned cold. And windy. Just yucky out. But it was nice inside because I had a big ole batch of slow cooker kielbasa and sauerkraut and potato soup. Yeah it’s a mouthful to say, but it’s great German-inspired comfort food at its best. Nothing fancy. Great kraut flavor, but not so overpowering. Tender potatoes that soak up lots of flavor after hours and hours in the slow cooker. Kielbasa sausage.in every bite. Yes, every bite! Like I said, nothing fancy. Just good.
If you’re not a big fan of caraway seeds you can actually leave them out and still have a great tasting slow cooker kielbasa sauerkraut and potato soup. Trust me. My wife isn’t a fan of them, so I had to omit them. This despite the fact that it pained the German in me greatly.
I used Russet potatoes because they are my favorite and I always have a big bag of them on hand. You can substitute other potatoes. Just make sure that the potatoes are all about the same size so they cook in the same time. If you use smaller potatoes you might have to reduce the cook time a little.
Also try my slow cooker spicy kielbasa cabbage soup.
Slow Cooker Kielbasa Sauerkraut and Potato Soup
Equipment
Ingredients
- 1 pound Polish sausage pre-cooked. Sliced then sliced again into half circles
- 2 pounds sauerkraut rinsed, drained. You can use less if you want.
- 6 medium Russet potatoes cut into bite-sized pieces
- 1 cup water
- 1 teaspoon caraway seed
- 1 bay leaf
- ¼ teaspoon ground black pepper
Instructions
- Brown the cut sausage in a skillet over medium-high heat. Transfer to a slow cooker.
- Add the remaining ingredients. Cover and cook on low 6-8 hours or until the potatoes are fork-tender but not falling apart. Stir gently every hour or so.
Nutrition
Nutritional values are approximate.
