INGREDIENTS 

  • 6 medium Strohauer Farms russet potatoes, peeled & cubed

  • 1C cabbage, thinly sliced

  • 1C sauerkraut

  • 1 yellow onion, chopped

  • 1 leek, chopped

  • 1tsp sea salt

  • 1/4tsp black pepper

  • 4TBS ghee or butter

  1. Fill a large stock pot with water and bring to a boil.

  2. Add potatoes and boil until softened (able to pierce with a fork but not mushy). Approximately 6-8 minutes.

  3. Add cabbage, onion, and leek then continue to boil another 5-7 minutes.

  4. Remove from heat and strain ingredients.

  5. Place ingredients back into stockpot or mixing bowl and blend with an immersion blender until smooth. You can also place in a blender or food processor.

  6. Fold in kraut and serve garnished with a little extra sea salt, pepper, and chopped parsley.

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