In a large saucepan, cook the bacon in the butter over medium heat for three minutes, until crisp.
Add the onions and garlic and sauté about 5 minutes, until golden brown.
Stir in the drained sauerkraut, Chicken Stock, wine and caraway seeds.
Bring to a boil over high heat. Reduce the heat to medium and cook about 45 minutes, until the stock is reduced by three-fourths.
Stir in the apples and potato and cook about 45 minutes more, until the apples and potato are dissolved. Season with salt and pepper to taste.
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