Sauerkraut Soup with Sausage

• 1 pound smoked sausage, such as kielbasa, diced
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 1 tablespoon minced garlic
• 1 cup hard cider
• 1 (32-ounce) jar sauerkraut, drained and rinsed briefly
• 8 cups canned low-sodium chicken broth
• 1 cup peeled and cubed potatoes
• 3 sprigs fresh thyme
• 1/2 teaspoon freshly ground black pepper

1. Heat a large soup pot over medium-high heat and add the sausage.
2. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes.
3. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes.
4. Add the garlic and cook, stirring, for 1 minute.
5. Add the cider and cook until almost completely reduced.
6. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil.
7. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour.
8. Taste and adjust the seasoning, if necessary.
9. Serve immediately, with hot, crusty bread on the side.

sausage, onion, celery, garlic, hard cider, sauerkraut, chicken broth, potatoes, thyme, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sauerkraut-soup-with-sausage-recipe.html (may not work)