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German Potato Soup

 German Potato Soup
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
6 ServingsPrep: 10 min. Cook: 1-1/4 hours

Ingredients

  • 6 cups cubed peeled potatoes
  • 1-1/4 cups sliced celery
  • 1/2 cup chopped onion
  • 5 cups water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Butter
  • Minced fresh parsley
  • DROP DUMPLINGS:
  • 1 egg, beaten
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 3/4 cup King Arthur Unbleached All-Purpose Flour

Directions

  • In a Dutch oven, combine the first six ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1 hour or until vegetables are
  • tender.
  • With a potato masher, puree most of the vegetables. For dumplings,
  • combine the egg, water, salt and flour until smooth and stiff. Drop
  • by teaspoonfuls into the boiling soup. Cover and simmer until the
  • dumplings are cooked through, about 10 minutes. Garnish each serving
  • with a butter and parsley. Yield: 6 servings.

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German Potato Soup (continued)

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.