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1
Drain the beans and put in a large saucepan with the salt pork.
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2
Add enough water to cover the beans by 2 inches.
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3
Set over high heat, bring to a boil, then lower the heat and simmer, uncovered, until tender, about 45 minutes.
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4
Remove the pork from the saucepan; dice the meat, discarding the fat, and return it to the saucepan.
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5
Meanwhile, put the potatoes in a medium saucepan and barely cover with water.
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6
Set over medium-high heat, bring to a boil, then lower the heat and cook, partially covered, until tender, about 20 minutes.
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7
Stir in the sauerkraut.
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8
Put the oil in a large casserole or Dutch oven and turn the heat to medium.
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9
Add the bacon and cook, stirring occasionally, until the fat is rendered.
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10
Add the garlic and onion and cook, stirring occasionally, until the onion is golden and softened, 3 to 5 minutes.
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11
Whisk in the flour and cook, stirring frequently, until golden brown, 3 to 5 minutes.
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12
Add the bean mixture with its cooking liquid and the potatoes and sauerkraut with their cooking liquid.
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13
Stir in the bay leaves, bring the mixture to a boil, then lower the heat and simmer, uncovered, for 20 more minutes.
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14
Mash some of the potatoes and beans to thicken the soup, season with salt and pepper, and serve.
