- 8 Cups Chicken Broth
- 1 Can cream mushroom
- 1 Ring Kielbasa ( Slice & brown)
- 1 Onion (Diced)
- 2 Cans Mushrooms
- 2 Large Carrots (Sliced)
- 2-3 Ribs Celery ( Diced)
- 2 Tablespoons butter
- 2 Cups Potatoes ( I microwaved and diced)
- 1 Can Sauerkraut ( Rinsed & drained)
- 1 apple peeled and diced ( I didn’t use)
- 1/4 Cup Swiss cheese
- 1 Teaspoon dill weed
- 1-2 Teaspoons garlic powder
- 1/4 Teaspoon pepper
- Salt to taste
- 1/2 Teaspoon Tabasco or to taste
- 1/4 Teaspoon smoked salt
- 1/2 Teaspoon worcestershire
Description
German Potato Chowder Recipe
This German chowder is jammed packed with multiple flavors. The creamy richness with the kielbasa, sauerkraut and potatoes make this chowder a blue ribbon hit for Oktoberfest!
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Directions
- In med saute pan add butter, onions, celery and carrots saute on med/high heat until translucent.
- In large skillet add sliced Kielbasa and brown. In large soup pot add chicken broth and cream mushroom soup and mix together.
- Add the rest of ingredients (except cheese) bring to boil then simmer for an hour up to two hours.
- Add the cheese 30 mins before serving.
This soup was so good and so filling! Flavor was great!
Gearing up for winter. Will be making this again, it was excellent.
Wonderful soup recipe!
Delicious left the mushrooms out! Loved the comfort.
Thanks from your Fab Foodie Fan!