GERMAN CREAMED SAUERKRAUT

2 lb. bag sauerkraut
1 lb. lean bacon
1 1/4 Tbsp. caraway seed
4 medium white potatoes

Put sauerkraut in 6 to 8 quart stainless steel pan with enough water to cover sauerkraut. Sprinkle caraway seed over sauerkraut. Cook over low flame for 2 hours, keeping sauerkraut covered with water and pot covered with lid. While sauerkraut is cooking, dice bacon and cook over low flame until crisp. After sauerkraut has cooked, add bacon and fat; simmer for 30 minutes. Grate potatoes fine and add to sauerkraut slowly, always stirring (add more water if too thick). Set aside and cool. Refrigerate overnight; tastes better the next day.