Potato Bacon and Sauerkraut Soup

I made this recipe every Tuesday when I had a small restaurant in Birch Hills, Sask. Some folks came in for it every single week and I took to calling them the “Potato Bacon Sauerkraut People”!

Cut: Bacon
Prep Time: 15 minutes

Cook Time: 45 minutes
Number of Servings: 9-10

Ingredient:

5 lbs (2.2 kgs) potatoes, peeled and medium diced
2 lbs (1 kg) thick sliced applewood smoked bacon, diced
2 cups (500 mL) celery, fine diced
2 cups (500 mL) carrots, fine diced
2 Tbsp (30 mL) garlic, minced
2 cups (500 mL) onion, diced
2 tsp (10 mL) dried basil
2 tsp (10 mL) ground black pepper
1/4 cup (60 mL) all-purpose flour (or cornstarch if gluten free is desired)
4 cups (1 L) at least 2 % milk
9 cups (2.1 L) water
2 cups (500 mL) sauerkraut, drained
Salt to taste

Directions:

Place potatoes in a large, heavy bottomed pot with the water and bring to a boil. Reduce to a simmer.
In a very large saucepan, sauté bacon until it starts to brown. Add celery, carrots, garlic and onion and cook, stirring constantly, until onions are tender and starting to brown. Add dried basil and pepper.
Sprinkle flour over veggies and bacon and stir to coat. Pour in milk, whisking constantly to avoid lumps. When thickened, put entire mixture into pot with potatoes and water. Add sauerkraut.
Bring to a boil, then reduce to a simmer until potatoes are tender. Check for seasoning and add salt and pepper as needed. Enjoy!

Nutritional Analysis:

YIELD:

9-10 servings.

SERVING SIZE:

2 cups (500 mL).

	
				Per Serving
				
					Calories
					560
				
					Total Fat
					32 g
				
					Saturated Fat
					11 g
				
					Cholesterol
					55 mg
				
					Carbohydrates
					42 g
				
					Fiber
					4 g
				
					Sugars
					8 g
				
					Protein
					26 g
				
					Sodium
					1550 mg
				
					Potassium
					842 mg