Octoberfest Sausage Soup

Ingredients:
- 1/2 lb smoked sausage
- 1 cup beef broth
- 1 cup chicken broth
- 1/4 cup coarsley chopped celery
- 1/4 cup coarsley chopped onion
- 1/4 cup coarsley chopped green bell pepper
- 2 tablespoons cornstarch, dissolved in 2 tbsp water
- 1 cup shredded swiss cheese
- 1 (8 ounce) can sauerkraut, drained
- 2 cups half-and-half
- 1/4 teaspoon white pepper
- 2 green onions, sliced

Directions:
- Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
- Add dissolved cornstarch; cook and stir until soup thickens.
- Cut sausage into quarters, lengthwise, then cut crosswise into 1/4" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
- Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.