Sauerkraut Chowder

3 -4 large russet potatoes

1 medium onion, chopped

1 (15 ounce) can sauerkraut

1 (10 ounce) can evaporated milk

1 (8 ounce) package cream cheese, softened

1 (1 lb) package kielbasa, fried or grilled and diced


salt and pepper, to taste

Cut potatoes into bite size pieces place in a dutch-oven, cover with water, add onions and boil until cooked through and fork tender.

When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended.

Add the chopped Kielbasa and salt and pepper to taste.

Cover and cook at a low simmer for 30 minutes.