In a large soup pot, heat over medium heat and add sliced smoked sausage. Cook until browned and crisp, about 5–7 minutes. Remove sausage and set aside, leaving drippings in the pot.

Using the same pot, add chopped onion and minced garlic. Sauté for 3–4 minutes until onions are translucent.

Pour in the broth, followed by drained sauerkraut, diced potatoes, and diced carrots. If using, add caraway seeds and toss in the bay leaf. Stir to combine.

Bring to a simmer over medium heat, then reduce to low. Cook uncovered for 30–35 minutes or until vegetables are tender.

Return the sausage to the pot and simmer for an additional 5–10 minutes.

Remove bay leaf, season with salt and pepper to taste, and serve.