No sooner do we get the snow cleared from one storm then we have another storm dumping snow on us! It takes a lot of energy to brave the cold and move 8-12 inches of snow off the driveway 3 times in one week. Fortunately, the next round of storms predicted are supposed to bring lesser amounts of snow than last week’s storms brought. But the problem is where to put more snow when there is already 2-3 feet on the ground & piles 5 feet high along the drive and walkways. And moving it all in the bitter cold is taxing. We need to get fueled up for this next round. German Potato Soup will be feuling us!
German Potato Soup
Eric comes by his German heritage through his maternal grandmother. And he loves German foods. When we’ve attended German festivals in Wisconsin, Chicago & Hartford, CT, it has been more about the food than the beer. A soup that combines the German flavors Eric loves definitely gets his stamp of approval. Especially, when it is so easy to throw all together in the crock pot!
German Potato Soup for the Crock Pot (a mash-up of recipes from thefoodiearmywife.com & bhg.com) Serves 3-4
- 1/2 pound kielbasa, halved lengthwise & cut into 1/2-inch slices
- 1 1/2 pounds russet potatoes, washed & diced
- 8 ounces sauerkraut
- 1/2 onion, diced
- 1 leek, sliced & washed
- 2 carrots, diced
- 2 tablespoons stone ground mustard
- 2 1/2 cups chicken broth
- 1/4 teaspoon each salt & pepper
Place the kielbasa, potatoes, sauerkraut, onion, leek, carrots & mustard in the crock pot. Stir the ingredients together and pour the broth over it all. Cover and cook on low-heat for 7 to 9 hours or on high-heat for 3 1/2 to 4 1/2 hours.
Slice & dice everything then throw it all into the crock pot.
Before serving, remove about a cup of the broth with some of the veggies in it and blend it with a wand blender. Return the mixture to the crock pot and stir it back into the soup. Serve with some crusty bread.
A hearty grain bread is the perfect side for the soup.
Fuel for cold weather! ~Linda
German Potato Soup for the Crock Pot (a mash-up of recipes from thefoodiearmywife.com & bhg.com) Serves 3-4
- 1/2 pound kielbasa, halved lengthwise & cut into 1/2-inch slices
- 1 1/2 pounds russet potatoes, washed & diced
- 8 ounces sauerkraut
- 1/2 onion, diced
- 1 leek, sliced & washed
- 2 carrots, diced
- 2 tablespoons stone ground mustard
- 2 1/2 cups chicken broth
- 1/4 teaspoon each salt & pepper
Place the kielbasa, potatoes, sauerkraut, onion, leek, carrots & mustard in the crock pot. Stir the ingredients together and pour the broth over it all. Cover and cook on low-heat for 7 to 9 hours or on high-heat for 3 1/2 to 4 1/2 hours. Before serving, remove about a cup of the broth with some of the veggies in it and blend it with a wand blender. Return the mixture to the crock pot and stir it back into the soup. Serve with some crusty bread.