Looking for a hearty pot of soup? Give this idea a try. It's a creamy blend of potatoes, sauerkraut, and our Luxemburg Sausage (1) Just perfect for those blustery days.
Makes approximately 10 cups
4 tbsp butter (salted or unsalted) I prefer unsalted
1 medium onion, chopped
1/4 cup flour
1 1/2 cup chicken or vegetable broth
2 1/2 cup milk (I used 1%)
1 1/2 cup potatoes, cooked & diced (I like to leave skins on)
12 oz Luxemburg Sausage, cut into bite sized pieces
1 cup shredded cheddar cheese
1/2 tsp parsley, dried
1 dash pepper, black
1 cup sauerkraut, drained
In a large saucepan, melt butter over medium heat. Add onions and sauté until tender.
Add flour, stirring until completely blended. Cook on low heat for about a minute, then stir in broth and milk.
Increase heat to medium and cook stirring often until broth begins to thicken.
Reduce heat and add Luxemburg sausage, potatoes, and sauerkraut. Simmer for about 5 minutes.
Stir in cheddar cheese. Remove from heat and serve.
Garnish with a dash of black pepper and parsley.
* Adapted from a recipe idea viewed on allrecipes.com
1. Luxemburg Sausage (nutrition facts located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.