Creamy Sauerkraut Potato Soup

This potato soup is such a fun twist on a classic! Tender potatoes, savory aromatics, and tangy sauerkraut come together in a creamy, comforting soup that feels hearty without feeling heavy. The sauerkraut adds just the right amount of depth, making this a delicious way to use up a jar you may already have in the fridge. If you’re a fan of potato soup (or looking for a new way to enjoy sauerkraut!), this one is definitely worth a try.

1. Heat olive oil in a large Dutch oven over medium heat. Add onion and celery and cook for 6–8 minutes, until softened and lightly golden. Add garlic and cook for another 30 seconds.

2. Stir in potatoes, vegetable broth, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are very tender.

3. Stir in the sauerkraut and Dijon and simmer for another 5 minutes. 

4. Stir in the heavy cream, dill and apple cider vinegar. Taste and adjust seasonings as needed.

5. Ladle into bowls and top with sauerkraut, fresh dill, sour cream, croutons, a drizzle of olive oil, and freshly cracked black pepper.

Creamy Sauerkraut Potato Soup

Serves 4

All you need: 

2 tbsp olive oil or butter

1 medium yellow onion, diced

2 celery stalks, diced

2 garlic cloves, minced

1 1/2 lbs Yukon Gold potatoes, peeled and diced

4 cups vegetable broth

1/2 tsp dried thyme

1/2 tsp kosher salt, plus more to taste

Freshly ground black pepper, to taste 

1 cup sauerkraut, drained and roughly chopped

1 tbsp Dijon mustard

1/2 cup heavy cream

2 tbsp fresh dill, chopped

1 tbsp apple cider vinegar

Toppings: extra sauerkraut, fresh dill, sour cream, croutons, olive oil, freshly cracked black pepper 

All you do:

1. Heat olive oil in a large Dutch oven over medium heat. Add onion and celery and cook for 6–8 minutes, until softened and lightly golden. Add garlic and cook for another 30 seconds.
2. Stir in potatoes, vegetable broth, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are very tender.
3. Stir in the sauerkraut and Dijon and simmer for another 5 minutes. 
4. Stir in the heavy cream, dill and apple cider vinegar. Taste and adjust seasonings as needed.
5. Ladle into bowls and top with sauerkraut, fresh dill, sour cream, croutons, a drizzle of olive oil, and freshly cracked black pepper.