Directions
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Step 1
Slice the Onion (1).
Step 2
In the Lard (4 ounce) sauté Sliced Onion until translucent.
Step 3
Add Sauerkraut (20 ounce) and All-Purpose Flour (1/2 cup), then saute for 5 minutes.
Step 4
Add Pork Broth (2 quart) and bring to a simmer. Simmer for 20 minutes and, if necessary, adjust texture of soup during this time.
Step 5
Dice the Potato (12 ounce).
Step 6
Dice the Cooked Ham Hock (10 ounce).
Step 7
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.
Step 8
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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