This is hands-down the easiest potato soup recipe ever. German potato soup is hearty and provides the perfect warm-up for a cold winter day.
Using prepared hash browns for the potato base makes it a no-muss, no-fuss recipe with very little kitchen clean up. And canned sauerkraut is much easier and (usually) as good – but if you want to make the entire recipe from scratch, get out the potato peeler and here’s a sauerkraut recipe from (my food icon) Alton Brown.
This German potato soup also freezes well, so make a double batch to have on hand for that Sunday dinner when you don’t feel like cooking.
German Potato Soup
In a 5-quart slow cooker, place sausage, potatoes, sauerkraut and mustard. Pour chicken broth over all and gently stir. Cover and cook on low-heat setting for 6 to 8 hours (or 2 to 4 hours on high-heat setting).
Garnish with crispy bacon and shredded Cheddar cheese. Serve with warm, buttered bread to experience total carb-induced euphoria.
1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
28 ounces diced hash brown potatoes with onion and peppers (if utilizing prepared frozen hashbrowns, defrost in refrigerator for about 3 hours before using)
16 ounces sauerkraut, rinsed and drained
2 tablespoons stone ground mustard
5 1/4 cups chicken broth
crispy bacon bits and shredded Cheddar cheese, for garnish
Number of servings: 8
Cooking time: 2 hours to 6 hours