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German Potato Soup

Tangy sauerkraut and hearty mustard infuse old-style goodness in this German Potato Soup. With a slice of rye and some Swiss or Jarlsberg cheese, the brothy soup becomes a hearty lunch.

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4.0 by 33 people

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  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 7 hrs Low or High 2 hours

German Potato Soup

Directions

  1. In a 4- to 5-1/2-quart slow cooker place sausage, frozen potatoes, sauerkraut, and mustard. Pour broth over all.
  1. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 6 to 8 main-dish servings (about 9-2/3 cups).

Nutrition Facts (German Potato Soup)

  • Per serving:
  • 371 kcal cal.,
  • 26 g fat
  • (9 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 51 mg chol.,
  • 3860 mg sodium,
  • 13 g carb.,
  • 6 g fiber,
  • 2 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (2)

33 Ratings
185 Days Ago
Could you make this recipe with vegetable broth instead of chicken broth, or would that change the taste too much? Of course, as someone has already stated, I could use Vegan chicken broth instead of "regular" chicken broth. Anyway, the recipe looks really tasty!
514 Days Ago
This recipe has become a staple over the last couple years. I almost always have a few servings in the freezer. But now I usually chop my own onion & peppers, use Vegan chicken broth, sometimes omit or use vegan sausage coins, & usually add a tablespoon or so of crushed caraway seeds. Such a quick, easy & delicious recipe.

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