Octoberfest Sausage Soup

½ lb. Eckrich® Smoked Sausage
1 cup beef broth
1 cup chicken broth
1½ cups cubed potatoes
¼ cup coarsely chopped celery
¼ cup coarsely chopped onion
¼ cup coarsely chopped green bell pepper
2 tbsp. cornstarch, dissolved in 2 tbsp. water
1 cup shredded Swiss cheese
1 8oz. can sauerkraut, drained
2 cups half and half
2 green onions, sliced

Combine broths, celery, onion, green pepper and potato in large saucepan; bring
to a boil over high heat. Reduce heat to low; simmer until vegetables
are crisp-tender about 15 to 20 minutes. Add dissolved cornstarch;
cook and stir until soup thickens. Cut sausage into quarters lengthwise,
then cut crosswise into ¼” pieces. Add sausage, cheese, sauerkraut,
half and half and white pepper. Stir. Continue heating until mixture
is hot. DO NOT BOIL. Serve immediately. Garnish with green onions.

Makes 4 to 6 servings