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Creamy Mushroom Potato Soup with Roasted Garlic Sauerkraut

Creamy Mushroom Potato Soup with Roasted Garlic Sauerkraut

15 min
Prep Time

20 min
Cooking Time

35 min
Total Time



  • 3 tbsp Butter

  • 2 cups Portobello mushrooms

  • 1 cup Diced yellow onion

  • 2 cups Roasted Garlic Cleveland Kraut

  • ¼ cup All purpose flour

  • 2 cups Chicken stock or vegetable stock

  • 2 1/2 cups Milk

  • 1.5 pounds Diced yukon gold potatoes

  • 1/2 cup Plain sour cream

  • 1 cup Shredded sharp cheddar cheese

  • 1 tsp Sea salt or more to taste

  • 1/2 tsp Black pepper

Optional Toppings

  • Thinly-sliced green onions

  • Diced parsley

  • Some extra shredded cheese

Roasted Garlic Kraut


  • Insert the butter in a large pot and cook over medium-high heat.

  • Add the diced onions and mushrooms and sauté for 5 minutes. Stir in the Roasted Garlic and sauté for an extra 1-2 minutes.

  • Next, stir the flour into the mixture and sauté for an additional 1 minute to cook the flour.

  • Stir in the stock until combined, followed by the milk and peeled potatoes. Continue cooking until the mixture starts to simmer.

  • Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft. Make sure to stir the soup every few minutes to prevent the bottom from burning.

  • Once the potatoes are nice and soft, stir in the cheddar cheese and sour cream, salt and pepper. Taste and season with extra salt and pepper, if needed.

  • Serve warm and garnish with desired toppings.

  • Enjoy!

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