1 tablespoon butter or olive oil
1 medium yellow onion, chopped
1 large carrot, diced
1 stalk celery, diced
1 large russet potato, peeled, diced
1 large Yukon gold potato, diced
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon dill
4 cups chicken or vegetable broth
1 dill pickle, chopped fine
1 cup sauerkraut
- Heat a soup pot over medium heat and add the butter. Add the onion, carrot, and celery, season with salt, and sauté for about 5 minutes. Add the potatoes, bay leaf, thyme, and broth. Bring to a boil, reduce to a simmer, and cook until veggies are tender, about 15 minutes.
- Add the pickle and sauerkraut and cook a few more minutes until heated through. Season with salt and pepper to taste. Remove bay leaf before serving.