Slice the Onion (1).
In the Lard (4 ounce) sauté Sliced Onion until translucent.
Add Sauerkraut (20 ounce) and All-Purpose Flour (1/2 cup), then saute for 5 minutes.
Add Pork Broth (2 quart) and bring to a simmer. Simmer for 20 minutes and, if necessary, adjust texture of soup during this time.
Dice the Potato (12 ounce).
Dice the Cooked Ham Hock (10 ounce).
Add the Diced Ham Hock and Diced Potato to the pot. Season with Kosher Salt (to taste), Cayenne Pepper (to taste), and Maggi Seasoning (1 dash). Bring to a simmer again, and simmer for 20 minutes or until potatoes are soft but not mushy.
When the potatoes are almost done, add Heavy Cream (to taste). Let the soup come to a light simmer, then check and adjust seasonings.