In a large Dutch oven or pot, melt butter over medium heat. Add chopped potato.
Saute until potato starts to turn translucent. Add onion and celery, cooking for an additional 3-4 minutes until they are just about to soften, but not limp.
Stir in kielbasa, sauerkraut and dried thyme, cooking for another 1-2 minutes.
Add chicken broth. Bring to a low simmer for 5-10 minutes, or until potatoes are fully softened.
Stir in apple juice and season with Kosher salt and freshly ground pepper.
If you like sour cream, add 1/2 cup to add creaminess to the soup or use a garnish on top of plated soup.
If you've tried this recipe, come back and let us know how it was!