Description: The origins of this recipe are from Sauerkraut Soup II found on allrecipes.com, adapted from the comments found in the reviews. Even the Mrs. who will not eat sauerkraut, finished of two bowls, and commented how tasty it was. The amount of dill weed combined with the kraut juice gives this soup a tart kick. Time: N/A Difficulty: Easy Serving Size: N/A Ingredients: 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 4 cups chicken broth 2 cups milk 32 oz. jar of sauerkraut w/ juice 1 onion, finely diced 3 - 4 carrots (peeled and coined) 3 -4 potatoes (peeled and cubed) 1 pound smoked sausage of your choice, sliced 1 1/2 TBS dried dill weed salt and pepper to taste Instructions: 1. In a 4 to 6 quart slow cooker, blend the cream of mushroom soup, cream of chicken soup, chicken broth, and milk. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill. 2. Cover, and cook on High for 4 hours, or Low for up to 8 hours, or till the potatoes and carrots are soft. Taste, and season with salt and pepper to your liking. Note: This will fill a 4 quart slow cooker to past the brim, I added an extra 1/2lb of kielbasa I had in the fridge, and had to transfer this to a 6 quart cooker.