Creamy Sauerkraut Soup with Vegan Bacon
Ingredients
- 1 Jar of @bubbiespickles Sauerkraut
- 2 Medium Yukon or Yellow Potatoes, peeled and cubed
- 1 cup of chopped Onions
- 2 cloves of Garlic, minced
- 3 stalks of Celery, chopped
- 3 Tbsp of Vegan Butter
- 3 Tbsp of Flour
- 3 Tbsp of Fresh Dill
- 4 cups of Vegetable Broth or No Chicken Broth
- 4 Strips of Vegan Bacon, cooked and chopped (substitute: Vegan Sausage)
- Salt & Pepper to taste
Preparation
On medium-low heat, sauté the Onions and Celery in the Butter until Onions become translucent.
Add in the Garlic, Potatoes, and half of the Dill; continue to cook until Garlic becomes fragrant.
Mix in the Flour and cook for a few minutes, stirring occasionally.
Pour in the Broth and mix well, scraping up any bits stuck to the pot. Cover and simmer for 20-25 minutes or until Potatoes become fork-tender.
Add in the Sauerkraut, Salt & Pepper, and simmer for 5-8 minutes. Blend about half of the Soup (using an immersion blender or regular blender). Stir in the remaining Dill and simmer for an additional 10-15 minutes on low heat.
Just before serving, add in the cooked Bacon or Sausage. Garnish with more fresh Dill.
