Peel potatoes, cut roughly into cubes, cook in beef broth for about 20 minutes. Chop onion, steam in butter in a large saucepan until soft. Loosen sauerkraut, add to onions. Add potato soup, season, simmer on low heat for 10 min.
In the meantime, cut bacon into strips and fry until crispy. Fold the crème fraîche into the potato and cabbage soup, fill into a warmed soup tureen, garnish with bacon strips.
Serve with: Crispy baguette.
Our tip: Use a deliciously spicy bacon for a delicious touch!