Hearty Potato-Sauerkraut Soup Recipe 
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Hearty Potato-Sauerkraut Soup

4 Cups chicken broth
1 10 3/4 oz can condensed cream of mushroom soup
1 16 oz can sauerkraut, rinsed and drained
8-oz fresh mushrooms sliced
1 medium potato cut into small cubes
2 medium carrots chopped
1 medium onion chopped
2 stalks celery chopped
3/4 lb smoked polish sausage, cubed
1/2 Cup chopped chicken cooked
2 Tbsp vinegar
2 tsp dried dillweed
1/2 tsp pepper
2 slices bacon, crisped and cooked, drained and crumbled (opt)
2 hard cooked eggs chopped (opt)

In a 3 1/2 to 4 qt electric slow cooker, stir together all ingredients except bacon and hard cooked eggs.

Cover and cook on low heat setting for 10-12 hours or till veggies are tender.

If necessary, skim off fat before serving.

Sprinkle each serving with bacon and chopped egg.

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