This Sauerkraut Soup with Bacon and Potatoes is my kind of cozy bowl.
It’s rich with smoky bacon, tender potatoes, white beans, and the tangy brightness of sauerkraut—all simmered in a savory broth.
If you’re looking for a hearty soup with layers of flavor, this one is both satisfying and surprisingly light.
It’s perfect for chilly days, weeknight dinners, or when your soul needs a warm-up.
Why You’ll Love This Recipe
Balanced flavors – Smoky, tangy, savory, and just a touch earthy.
One-pot meal – Easy cleanup and great for batch cooking.
Nutrient-rich – Packed with fiber, protein, and probiotics from sauerkraut.
Customizable – Add quinoa, switch beans, or skip bacon for a lighter version.
Great leftover – Tastes even better the next day.
What You’ll Need (Ingredient Highlights)
Bacon – Adds depth and smoky flavor.
Sauerkraut – Well-rinsed for mellow acidity without overwhelming.
Potatoes & carrots – Make the soup filling and satisfying.
White beans – Provide creaminess and plant-based protein.
Quinoa (optional) – Adds a subtle nuttiness and texture.
Bay leaf & seasoning – Build savory depth in the broth.
Low-sodium broth – Controls salt while keeping flavor full.
Pro Tips Before You Start
Triple-rinse sauerkraut – This removes excess brine and balances flavor.
Don’t skip browning the bacon – It’s the foundation of flavor.
Use starchy potatoes – They hold up well and give body to the soup.
Reserve some bacon for topping – Adds a crispy finish.
Simmer gently – Prevents overcooking the vegetables.
How to Make Sauerkraut Soup with Bacon and Potatoes
Step 1: Brown the Bacon
Sauté chopped bacon in oil until crisp, then remove and set aside.
Step 2: Cook Aromatics
Add celery and onion to the pot. Sauté until soft and golden.
Step 3: Add Veggies and Simmer
Stir in carrots, potatoes, optional quinoa, broth, and water.
Bring to a boil, then simmer.
Step 4: Add Sauerkraut and Beans
Stir in rinsed sauerkraut, half the bacon, beans with their liquid, and bay leaf.
Simmer until potatoes are tender.
Step 5: Season and Serve
Taste and adjust seasoning.
Serve hot, garnished with reserved bacon and crusty bread on the side.
What to Serve It With
Rustic sourdough or rye bread
Sharp cheddar or gouda slices
Grilled sausages
Side of cucumber salad
A glass of dry white wine or light lager
Variations / Substitutions
Use kielbasa or smoked sausage instead of bacon
Try sweet potatoes or turnips for variety
Add spinach or kale at the end for greens
Use lentils instead of quinoa for more texture
Add a splash of apple cider vinegar for more tang
Storage & Leftovers
Fridge – Store in an airtight container up to 4 days.
Freezer – Freeze up to 2 months; thaw and reheat gently.
Reheat – Simmer on the stove over low heat. Add broth if it thickens.
Meal prep – Make a big batch and portion into jars for the week.
FAQs
Do I need to rinse the sauerkraut?
Yes—rinsing removes excess salt and sourness, giving you more control over flavor.
Can I use fresh cabbage instead?
You can, but you’ll miss that signature tangy kick sauerkraut brings.
Is quinoa necessary?
Nope, it’s optional. It adds texture and nutrition but can be left out.
Can I make this vegetarian?
Yes—skip the bacon and use vegetable broth. Add smoked paprika for depth.
How do I keep the potatoes from turning mushy?
Don’t overcook—add them just before the simmer stage and monitor closely.
What type of beans work best?
Canned white beans (like cannellini) are perfect, but cooked-from-scratch beans work too.
Is it freezer-friendly?
Absolutely. Let it cool completely, then portion and freeze.
Final Thoughts
This soup surprised me the first time I made it—it’s so hearty, yet bright and balanced.
The tang of sauerkraut with smoky bacon and creamy potatoes makes every spoonful complex and comforting.
It’s the kind of dish I crave when I want warmth, nourishment, and just a little something different.
Sauerkraut Soup with Bacon & Potatoes
Ingredients
- 1 Tbsp olive oil
- 8 oz bacon chopped
- 1 stick celery finely diced
- 1 medium onion finely diced
- 2 medium carrots thinly sliced
- 3 medium 1 lb potatoes, peeled and sliced into ⅓” thick pieces
- ¼ cup quinoa rinsed (optional)
- 2 –3 cups sauerkraut triple rinsed & drained
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 15 oz can white beans
- 1 bay leaf
- Salt pepper, and Mrs. Dash to taste
Instructions
- Heat oil and sauté bacon until browned. Set aside.
- Add celery and onion. Sauté until golden.
- Stir in carrots, potatoes, quinoa (if using), broth, and water. Simmer 15 min.
- Add sauerkraut, half the bacon, beans with liquid, and bay leaf. Cook 10 min.
- Season to taste. Serve hot, topped with reserved bacon and crusty bread.
- See full steps with tips & photos → https://mischacrossing.com/sauerkraut-soup/
Notes
- Quinoa Option: Omit quinoa for a more traditional broth, or swap in barley for chewiness.
- Vegetarian Swap: Use vegetable broth, omit bacon, and add smoked paprika for a smoky undertone.
- Make-Ahead: The soup’s flavors deepen if made a day ahead; reheat gently and add extra broth if too thick.
