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Vegetables - Potato Soup -  German Potato Soup Post by :islandvip Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2456

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

Vegetables - Potato Soup - 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 and mash. Combine potatoes with sour cream. Return to Crock-Pot and stir. Stir in bacon pieces. Serve.

Serves 6 to 8

For the 6-quart, use 6 cups of beef broth, 2 leeks, 3 carrots,dices, and 2 pounds of potatoes. Season as desired.
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Vegetables - Golden Cream Of Potato Soup Vegetables - Golden Cream Of Potato Soup

Vegetables - Golden Cream Of Potato Soup
6 cups potatoes -- peeled and cubed 2 cups water 1 cup celery -- sliced 1 cup carrot -- thinly sliced 1/2 cup onion -- finely chopped 2 tsp. dried parsley 2 cubes chicken bouillon cube 1 tsp. salt 1/2 tsp. pepper 3 cups milk -- divided 1/4 cup flour 3/4 lb. cheese 4 slices bacon Combine first 9 ingredients in Dutch oven; bring to a boil. Cover, reduce heat and simmer 7-8 minutes or until vegetables are tender. Fry bacon, set aside. Reserve 3 tbl. drippings. Add flour till combined. Gradually add

Vegetables - German Potato Soup Vegetables - German Potato Soup

Vegetables - 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