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
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 large egg, beaten
- 1/3 cup water
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
Reviews
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
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!