If you like sauerkraut...........I have just the soup for you.
I've been making this soup for quite a few years and my family loves it. It's a bit of a quirky spin on potato soup. Picture potato soup with the tart sourness of kraut and the rich smokeness of kielbasa. Getting the yummy picture?
I also want to try a different version of this soup sometime this winter. Instead of sauerkraut I want to use kimchi. Well..if you think about it, kimchi is just a wonderful spicy variation of sauerkraut, right? Korean food is close to our hearts and I love using the ingredients in new and unusual ways, so watch for this in the not so distant future.
3 -4 large russet potatoes
1 medium onion, chopped
1 (15 ounce) can sauerkraut
1 (10 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 (1 lb) package kielbasa, fried or grilled and diced
salt and pepper, to taste
Cut potatoes into bite size pieces place in a dutch-oven, cover with water, add onions and boil until cooked through and fork tender.
When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended.
Add the chopped Kielbasa and salt and pepper to taste
Cover and cook at a low simmer for 30 minutes.
I served our chowder with a scattering of cheese and some nice warm buttered french bread. You can't get better comfort food than this, come on winter..........I'm ready for you!