Creamy Sausage, Potato and Sauerkraut Soup

Delicious and easy 30 minute meal! Creamy Sausage, Potato and Sauerkraut Soup is perfect for weekday lunch or dinner! The sauerkraut adds an amazing flavor in this German inspired soup.

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This post was last updated 3/2025.

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Shopping list:

• butter
• onion
• all purpose flour
• chicken broth
• milk
• Polska Kielbasa sausage
• cooked diced potatoes
• sauerkraut
• dried parsley
• shredded cheddar cheese
• black pepper

Fall is my absolute favorite time of year! I love the cool days, leaves falling off trees and cozy nights snuggled under the covers. October just flew by this year, but there's still time to celebrate with an Oktoberfest themed meal! I'd love to visit Munich, Germany someday to attend Oktoberfest. How fun would that be?

I come from a pretty large German family. My grandparents and great grandparents spoke German more than English in their homes. We grew up eating tons of German inspired foods and I still love them to this day.

Any time there was a potluck or family gathering, you'd always find either kielbasa and sauerkraut or pork chops and sauerkraut in a slow cooker somewhere. Those two meals were also served for dinner on a semi regular basis.

Since sausage and sauerkraut go so well together, I decided to try them in a soup. This Creamy Sausage, Potato and Sauerkraut Soup is absolutely fantastic and perfect for any fall or Oktoberfest meal!

It's creamy and cheesy and I used Polska Kielbasa sausage along with the potatoes and sauerkraut in this soup. Since it's ready in less than 30 minutes, it's great for any weeknight meal or lunch.

I love that this soup budget friendly, making it perfect for families and the flavor of the kielbasa is wonderful. Total German Minnesotan comfort food at it's finest!

Looking for more delicious sauerkraut recipes? Try my Slow Cooker Kielbasa and Sauerkraut or Sauerkraut Lasagna!

Comforting soups are always a hit! Check out this Buffalo Chicken Chili or Ham Bone and Potato Soup!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days. I do not recommend freezing this soup. The texture of cream soups is usually grainy once thawed.

• Try using corned beef, ground beef, ham or spicy or ground sausage instead of kielbasa in this recipe.

• This soup is just as delicious if you decide to omit the cheese. We also sometimes add extra sauerkraut! You can also use chopped pickles instead of sauerkraut. I often add crushed red pepper and minced garlic as well. Beef broth is also great instead of chicken.

• I recommend using freshly shredded cheese whenever possible for best taste and melting. Check out my favorite shredder! Swiss cheese is a great substitute instead of cheddar.

• This recipe is such a great way to use leftover, cooked potatoes. Frozen hash browns would also work well, or simply potatoes from the refrigerated section of the grocery store.

Our favorite kitchen equipment and supplies used with this recipe:

• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Epicurean Kitchen Series Cutting Board
• Cambom Rotary Cheese Grater
• The Nessie Family - Pack of 3 Tea Infuser, Soup Ladle, and Colander

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

Creamy Sausage, Potato and Sauerkraut Soup

Ingredients

• 4 tablespoons butter
• 1 medium onion, finely diced
• 1/4 cup all purpose flour
• 1 1/2 cups chicken broth
• 2 1/2 cups milk
• 1 - 14 ounce kielbasa sausage, halved and sliced
• 1 1/2 cups cooked diced potatoes
• 1 cup sauerkraut, with juice
• 1/2 teaspoon dried parsley
• 1 cup shredded cheddar cheese
• black pepper

Instructions

1. In a large saucepan, melt butter over medium heat. Add onions and saute for about five minutes, until tender.
2. Add flour, stirring until completely combined. Cook for one minute, then add the chicken broth and milk.
3. Turn heat to medium high, then cook, stirring often until broth begins to thicken.
4. Reduce heat to medium then add kielbasa, diced potatoes, sauerkraut and parsley. Simmer for five minutes, then add shredded cheddar.
5. Stir to combine and remove from heat. Serve sprinkled with black pepper.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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