Warm Up Your Winter with This Sauerkraut Soup with Bacon and Potatoes 2025

There’s something uniquely comforting about a bowl of soup on a chilly day, and nothing hits the spot quite like Sauerkraut Soup with Bacon and Potatoes. Imagine smoky bacon, creamy potatoes, tender white beans, and the tangy brightness of sauerkraut mingling in a savory broth that hugs you from the inside out.

This soup isn’t just another meal; it’s an experience. Each spoonful carries layers of flavor—smoky, savory, tangy, and slightly earthy—all balanced perfectly. Whether you’re seeking a weeknight dinner that warms the heart, a meal prep solution, or simply a bowl of comfort, this recipe delivers.

Why You’ll Love This Recipe

1. Balanced Flavors

The combination of smoky bacon, tangy sauerkraut, earthy potatoes, and creamy beans creates a symphony of flavors. Every bite feels like a culinary hug.

2. One-Pot Meal

Less cleanup, more flavor. Everything cooks in one pot, making it ideal for batch cooking, meal prep, or family dinners.

3. Nutrient-Rich

With fiber, plant-based protein, and probiotics, this soup isn’t just delicious—it’s good for you.

4. Customizable

Adjust to your liking: add quinoa, swap beans, or skip the bacon for a lighter, vegetarian version. The soup adapts to your preferences seamlessly.

5. Great Leftovers

Like many soups, the flavors deepen overnight. This soup tastes even better the next day, making it perfect for make-ahead meals.

Key Ingredients and Their Role

1. Bacon

Bacon adds a rich, smoky depth to the soup. Crisp it well and reserve some for topping—it elevates the flavor and adds texture.

2. Sauerkraut

The soul of the soup, sauerkraut brings tanginess and probiotics. Triple-rinse it to mellow the acidity without losing its signature flavor.

3. Potatoes & Carrots

Starchy potatoes give the soup body and creaminess, while carrots contribute subtle sweetness that balances the tangy sauerkraut.

4. White Beans

Cannellini or navy beans provide creaminess and protein. They also enhance the texture, making the soup feel hearty.

5. Optional Quinoa

Adds nutty flavor and extra protein, perfect for a fuller meal.

6. Aromatics & Seasonings

Onion, celery, bay leaf, and seasoning create a savory foundation that ties all ingredients together.

7. Broth

Use low-sodium broth to control saltiness while keeping flavors rich and satisfying.

Pro Tips Before You Start

Triple-Rinse Sauerkraut: Removes excess brine for balanced acidity.
Don’t Skip Browning the Bacon: This step forms the flavor base for the entire soup.
Use Starchy Potatoes: They hold up well without turning mushy.
Reserve Some Bacon: Adds a crispy, flavorful finish.
Simmer Gently: Prevents overcooking and maintains the integrity of the vegetables.

Step-by-Step Instructions

Step 1: Brown the Bacon

Heat a tablespoon of oil in a large pot over medium heat.
Add chopped bacon and cook until crispy and golden.
Remove bacon and set aside, leaving the fat in the pot.

Tip: Crisp bacon adds texture; reserve a portion for topping.

Step 2: Cook Aromatics

Add chopped onion and celery to the bacon fat.
Sauté for 5–7 minutes until soft and golden.
Optional: add minced garlic for extra aroma.

Step 3: Add Veggies and Simmer

Stir in diced carrots, potatoes, and optional quinoa.
Pour in broth and water to cover the ingredients.
Bring to a boil, then reduce heat and simmer gently for 15–20 minutes.

Step 4: Add Sauerkraut and Beans

Rinse and drain sauerkraut, then add it to the pot along with half the bacon.
Include white beans with their liquid and a bay leaf.
Simmer another 15 minutes until potatoes are tender.

Tip: Adjust the liquid for your preferred soup thickness.

Step 5: Season and Serve

Taste and adjust salt, pepper, and optional smoked paprika.
Serve hot with reserved bacon sprinkled on top.
Optional: pair with crusty bread or rye toast.

Serving Suggestions

Bread: Rustic sourdough, rye, or multigrain.
Cheese: Sharp cheddar or gouda slices for richness.
Protein: Grilled sausages complement the smoky flavor.
Sides: Cucumber salad, pickled vegetables, or light slaw.
Drinks: Dry white wine or a light lager.

Variations and Substitutions

Vegetarian Version: Skip bacon and use vegetable broth; add smoked paprika for depth.
Different Proteins: Kielbasa, smoked sausage, or tempeh for vegetarians.
Veggie Swaps: Sweet potatoes, turnips, or parsnips add different textures.
Greens: Spinach or kale stirred in at the end adds color and nutrition.
Beans & Grains: Lentils or barley instead of quinoa.
Extra Tang: Splash of apple cider vinegar to enhance sauerkraut flavor.

Storage & Leftovers

Fridge

Store in an airtight container for up to 4 days.

Freezer

Cool completely before freezing. Store for up to 2 months.

Reheating

Simmer over low heat. Add extra broth if the soup thickens.

Meal Prep

Portion into jars or containers for quick weeknight meals.

Frequently Asked Questions (FAQs)

1. Do I need to rinse the sauerkraut?

Yes. Rinsing removes excess salt and sourness, giving you more control over flavor.

2. Can I use fresh cabbage instead?

You can, but the tangy kick from sauerkraut is missing. For a milder version, sauté fresh cabbage with a splash of vinegar.

3. Is quinoa necessary?

No. It’s optional. Quinoa adds texture and protein but can be left out.

4. Can I make this vegetarian?

Yes. Omit bacon, use vegetable broth, and add smoked paprika or liquid smoke for depth.

5. How do I prevent potatoes from becoming mushy?

Add them just before simmering, use starchy potatoes, and monitor cooking time closely.

6. What type of beans work best?

Canned white beans, such as cannellini or navy beans, are ideal. Cooked-from-scratch beans work too.

7. Can I freeze this soup?

Absolutely. Cool completely, portion, and freeze for up to 2 months.

8. Can I add more vegetables?

Yes. Carrots, parsnips, or celery root can enhance flavor and nutrition.

9. How long does it take to cook from start to finish?

Approximately 45–60 minutes, including prep and simmering.

10. Can I make it spicy?

Yes. Add crushed red pepper flakes or a dash of hot paprika to taste.

Nutritional Benefits

Protein: From bacon, beans, and optional quinoa.
Fiber: From potatoes, beans, and sauerkraut.
Probiotics: Sauerkraut supports gut health.
Low Calorie: Light but filling, ideal for dinner or meal prep.
Vitamin C & A: From carrots and sauerkraut.

Final Thoughts

This Sauerkraut Soup with Bacon and Potatoes is more than just comfort food. It’s a balance of smoky, tangy, creamy, and hearty flavors. Every bite is satisfying, nourishing, and full of character.

Whether it’s a chilly evening, a weeknight family dinner, or a meal-prep favorite, this soup delivers warmth and satisfaction. Try it, experiment with variations, and enjoy the cozy, flavorful experience of a truly unforgettable soup.