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German potato salad is the inspiration for this recipe. I love the smell of it simmering on a cool winter day.—Carolyn Ringer, North Little Rock, Arkansas
Nutritional Facts 1 serving (1 cup) equals 213 calories, 1 g fat (trace saturated fat), 35 mg cholesterol, 434 mg sodium, 45 g carbohydrate, 4 g fiber, 6 g protein.
Originally published as German Potato Soup in Country Woman January/February 1993, p36
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Reviewed on Feb. 17, 2010 by postman215
BW said it is the best potato soup she ever had. Because of a sodium restricted diet, I eliminated the salt from the soup but did add crumbled bacon at serving time
Reviewed on Jul. 08, 2009 by tootie4me
Reviewed on Mar. 01, 2009 by terris1
I made this tonight and WOW! I love potato soup anyway, and my mother-in-law always put dumplings in hers and I had no idea how to make the dumplings so this was exactly what I was looking for. I did make a few changes however, but it was great. First, I made a roux by adding 1/2 stick butter and 3/4 cup flour to the pan and cooked flour until blonde. I then added 1 can evaporated milk and 1 can chicken broth, added 1 can of water and that was plenty of liquid as I like mine thick. I stirred this until thickened and then added the other ingredients. I used all dried seasonings, no raw veggies, I added 1/8 tsp cayenne pepper, 1/2 tsp basil, 1/2 tsp garlic powder and 1/2 tsp onion powder. My hubby raved! I printed this on off for my own recipe box and will make it over and over again! Thanks for a WOW recipe!
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