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Lard (1/2 cup)
sauté Sliced Onion until translucent.
Sauerkraut (3 3/4 cups)
All-Purpose Flour (1/2 cup)
, then saute for 5 minutes.
Pork Broth (8 cups)
and bring to a simmer. Simmer for 20 minutes and, if necessary, adjust texture of soup during this time.
Potatoes (2 1/4 cups)
Dice the Cooked
Ham Hock (10 oz)
Add the Diced Ham Hock and Diced Potato to the pot. Season with
Kosher Salt (to taste)
Cayenne Pepper (to taste)
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.
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