German Potato Soup Recipe

4.5 2 2
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German Potato Soup Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 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 large egg, beaten
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 3/4 cup 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.
Originally published as German Potato Soup in Country Woman January/February 1993, p36

Nutritional Facts

1 cup: 213 calories, 1g fat (0 saturated fat), 35mg cholesterol, 434mg sodium, 45g carbohydrate (3g sugars, 4g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
Originally published as German Potato Soup in Country Woman January/February 1993, p36

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MY REVIEW
postman215 User ID: 971318 36962
Reviewed Feb. 17, 2010

"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"

MY REVIEW
terris1 User ID: 1602032 34962
Reviewed Mar. 1, 2009

"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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