Potato Soup with Sauerkraut
If my dad were still alive, I know he’d be obsessed with this potato soup with sauerkraut. This past weekend, I had dinner with my mom at The Chew Chew Cafe and they had a potato soup with sauerkraut that was absolutely delicious. So delicious, in fact, that it made my top 10 list of foods to recreate! Bonus: this soup is zero Weight Watchers points.
Ingredients
- Potatoes (I use Idaho potatoes for soup)
- Carrots
- Celery
- Chicken broth (veggie broth if you want this to be vegan/vegetarian)
- Sauerkraut (I use Bavarian)
- Minced garlic
- Milk (I used unsweetened, plain almond milk)
- Seasonings: crushed red pepper, dried onion, salt & pepper
Potato Soup with Sauerkraut
This soup screams Fall for me! It's a classic potato soup with the added sweet/sour notes of the sauerkraut, and also zero Weight Watchers points!
Ingredients
- 1 pound potatoes, peeled & roughly chopped
- 1/2 pound carrots, peeled & roughly chopped
- 1/2 pound celery, chopped
- 4 cups chicken broth
- 1 cup unsweetened, plain almond milk
- 2 tablespoons minced garlic
- 14 ounce can Bavarian sauerkraut, drained & chopped
- 1 tablespoon onion flakes
- 1 teaspoon crushed red pepper
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 2 teaspoons pepper
Instructions
- Prep the vegetables:
Peel and chop your potatoes and carrots. Chop the celery and drain and chop the sauerkraut. - Add ingredients:
Add all ingredients to the Instant Pot. Stir well to combine. - Pressure cook:
Close the lid and set the valve to Sealing.
Cook on High Pressure for 20 minutes. Please note that it will take about 20 minutes to pressurize in addition to the cook time. - Quick release:
When the cooking time is up, carefully do a Quick Release of the pressure. Open the lid once the pin drops. - Taste, adjust & blend:
Taste and add more salt, pepper, or crushed red pepper if needed. Blend in a blender or by hand with a stick blender until smooth.
Notes
Per 2-Cup Servings:
195 calories | 0g fat | 41g carbs | 8g fiber | 5g protein
Don't have an Instant Pot? Don't worry!
If you don't have a pressure cooker like an Instant Pot, you can make this on the stove! Follow the directions below:
Sauté aromatics:In a large soup pot or Dutch oven, heat a drizzle of oil or a splash of broth over medium heat. Add the minced garlic and onion flakes, and cook for about 1–2 minutes until fragrant (don’t let it brown).
Add vegetables and broth:Stir in the potatoes, carrots, and celery. Pour in the chicken broth, then add the sauerkraut, crushed red pepper, salt, and pepper. Stir well to combine.
Simmer until tender:Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 25–30 minutes, or until the potatoes and carrots are fork-tender.
Add almond milk:Stir in the almond milk and let the soup warm through for about 2–3 minutes.
Thicken the soup:In a small bowl, whisk together the cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the soup and simmer uncovered for another 3–5 minutes, until slightly thickened and creamy.
Taste and adjust:Taste the soup and adjust seasoning with more salt, pepper, or red pepper flakes as desired.
Serve:Ladle into bowls and serve warm. It’s especially good with crusty bread or rye toast on the side!
We’ve arrived! Soup season is officially here, and there’s no better time to cozy up with a warm, comforting bowl that fits perfectly into your Weight Watchers plan. Weight Watchers–friendly soups are not only delicious and satisfying, but they’re also nutrient-dense and incredibly filling, helping you stay on track without feeling deprived. From hearty vegetable blends to creamy potato soups and high-protein options, these recipes make it easy to enjoy comfort food while still reaching your wellness goals. Packed with fiber, lean protein, and wholesome ingredients, Weight Watchers soups are a simple, budget-friendly way to eat healthy all week long!
If you are new here, welcome to My Bizzy Kitchen! I started this blog 17 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
It’s Never Too Late!
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun. Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watcher friendly soups to keep you cozy this season? Check out my soup category here!
