A hearty and creamy soup combining the tangy flavor of sauerkraut with the comforting texture of potatoes and kielbasa.
Chop the potatoes into bite-sized pieces, leaving the skin on for added nutrients.
Leaving the skin on the potatoes adds a rustic texture and extra fiber.
Place the potatoes in a Dutch oven, cover with water, and bring to a boil.
Ensure the potatoes are fully submerged in water for even cooking.
Add the chopped onion to the pot and cook until the potatoes are fork-tender.
Stir occasionally to prevent sticking.
Stir in the sauerkraut, evaporated milk, and cream cheese until the cheese is fully melted.
Add the cream cheese in small chunks to help it melt faster.
Slice the kielbasa and add it to the pot, seasoning with salt and pepper to taste.
Taste the soup before adding salt, as the sauerkraut may already provide enough saltiness.
Simmer the soup on low heat for 30 minutes to blend the flavors.
Cover the pot to retain moisture and enhance the flavors.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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