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Soups - German Potato Soup Post by :valdez Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3315

Click below to download : Soups - German Potato Soup (Format : PDF)

Soups - German Potato Soup

4 cups diced potatoes
2 1/2 quarts water
6 chicken bouillon cubes
1 cup thin noodles -- cooked and drained
1/4 pound thick sliced bacon -- diced fine
1 cup chopped onions
Salt and pepper to taste
Fresh chopped parsley
1 bay leaf*

Fry bacon and onion until onions are lightly browned in a large Dutch oven or soup pot. Add 2-1/2 quarts water, bouillon cubes, bay leaf, and potatoes. Cook until potatoes are soft.

Add noodles, parsley, salt, and pepper to taste. Simmer for 10 minutes. Before simmering soup for last 10 minutes, make some grated dumplings* and add to the soup with noodles. Then simmer for 10 minutes. Also sprinkle soup with fresh chopped parsley before serving.

*Grated Dumplings:
Combine 1 cup flour and 1 egg, adding enough warm water (about 2 to 3 tbsp.) to make a very stiff dough. Work dough in a kneading fashion for a few minutes.

Dip dough in flour quite often while grating so it doesn't stick to grater. Grated dough should be size of very small peas. Add to soup and simmer.

Serves 6

Note : *Be sure to remove bay leaf before serving.

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Soups - Potato -  German Potato Soup Soups - Potato - German Potato Soup

Soups - Potato -  German Potato Soup
1 pound bacon -- cooked and diced 1 onion -- chopped 1 leek -- trimmed and chopped 2 carrots -- peeled and diced 1 cup chopped cabbage 1/4 cup chopped parsley 4 cups beef broth 1 pound potatoes -- washed and diced 1 bay leaf 2 teaspoons black pepper 1 teaspoon salt 1/2 teaspoon caraway seed 1/4 teaspoon nutmeg 1/2 cup sour cream Combine onion, leek, carrots, cabbage, parsley, broth, and potatoes to Crock-Pot. Stir in seasonings. cover and cook on Low 8 to 10 hours or High 4 to 5 hours. Remove bay leaf. Using a slotted spoon remove potatoes

Soups - Farmer's Potato, Onion And Cheese Soup Soups - Farmer's Potato, Onion And Cheese Soup

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4 Tbsp. butter 4 cloves garlic, minced 5 cups diced onions 1 cup diced celery 6 to 8 gold potatoes,diced 2 cups chicken broth 1 quart whole milk 1/8 tsp. nutmeg 2 tsp. Worcestershire sauce Salt and Pepper to taste 3 cups grated sharp cheddar.(about 3/4 lb.) Over medium heat, melt butter in large heavy stockpot; add onions, garlic, and celery, saute for 15 minutes. Add potatoes and saute 5 minutes. Add chicken broth, and milk. Bring to a boil. Lower heat and simmer until potatoes are tender. Add nutmeg, Worcestershire sauce, salt and pepper. Puree soup in batches