This is a wonderful recipe! It is quick and easy to make. I have made it in the original recipe and also many variations. One of my family's favorite variations is bacon and potato soup.I double the recipe and fry up a 12 oz pkg of bacon. Make sure you fry the bacon until it is very crisp. Use the bacon fat instead of the butter in the recipe. I add no additional salt because between the bacon and the chicken boullion it is salty enough. Crumble the bacon into the soup at the final stages. I have also added broccoli florets to the potatoes as I cooked them. For those of you who get lumps, you are not stirring it fast enough as you add the milk. If it gets too thick just add more milk, but whatever you do, do not quit stirring at this stage or you will get lumps. I keep the milk right by my pan in case I have to add more while I am stirring.

Reviewed On: Dec. 16, 2012

This is the best sauerkraut recipe I have ever used. I followed the recipe ingredients exactly except for the bacon which I didn't have on hand. The Caraway Seed just added a wonderful flavor. My family raved over this recipe.

Reviewed On: Jan. 2, 2012