Beer, sauerkraut and bacon. Make this on the coldest of January days….like I did today.
I used fresh Kissel Sauerkraut to make this.
- 1 pound bacon, chopped into ¼-1/2 inch pieces
- 2½ cups chopped onions (2 large)
- 2 tablespoons brown sugar
- 3 white potatoes, diced
- salt and pepper
- 2 cups Hefeweizen beer
- 6 cups sauerkraut
- 6 cups chicken stock
- 2 bay leaves
- 1 cup cream
- Add bacon to a large soup pot over medium high heat. Once bacon begins to cook, add onions. Cook until onions are translucent. Add sugar and allow to caramelize briefly. Add beer and bring to a simmer. Add chicken broth, sauerkraut, potatoes, and bay leaf. Season with salt and pepper. Cover pot with a tight lid and simmer soup for 30-35 minutes or until the potatoes are soft. Remove soup from heat. Add cream. Season with salt and pepper to taste.