Sauerkraut Soup with Bacon & Potatoes
A hearty, tangy soup combining crispy bacon, tender potatoes, and triple-rinsed sauerkraut in a flavorful chicken-broth base. Enhanced with sautéed vegetables, optional quinoa for extra texture, and white beans for creaminess—perfect with crusty bread for dipping.
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.