Ingredients for 8 servings:
1. 3 tablespoons butter
2. 1 lb smoked sausage (Kielbasa)
3. 1/2 teaspoon onion powder (can use 1 chopped onion if your family likes onion)
4. 1/3 cup flour
5. 1/2 teaspoon thyme
6. 1 tablespoon parsley
7. 1/2 teaspoon black pepper
8. 2 cups chicken broth
9. 1 cup milk
10. 1 cup half-and-half
11. 8 ounces sauerkraut, with juice
12. 4 ounces Velveeta cheese, cubed

Directions:
1. Melt butter in a large dutch oven.
2. Chop the sausage coarsely by hand or in a food processor (leave the casing on).
3. Transfer the sausage to pan with melted butter, and season with onion powder (or add onion).
4. Saute over medium heat until the sausage is lightly browned, about 10 minutes.
5. On a small plate combine the flour, thyme, parsley and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
6. Add the chicken broth, milk and the half-and-half, and cook stirring until the mixture again bubbles up, about 5 minutes.
7. Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
8. Reduce heat and add Velveeta, stirring until melted.