Quantcast
Recipe for German Potato Soup | Almanac.com

Order Your Almanac Today!

German Potato Soup

Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 6 to 8 servings.
Category
Soups, Stews, Chowders
Course
Main Dish
Occasions
New Year's Day
Credit
Donna Louderback, Arkansas City, Kansas
Sources
Recipes with a History

German Potato Soup
Print Friendly and PDF

With vegetables, noodles, and bacon, this German potato soup is a wonderfully simple and hearty meal on a cool night!

Ingredients
3 slices bacon, diced
3 cups peeled and diced potatoes
1 onion, finely chopped
2 stalks celery, finely chopped
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups egg noodles, or make your own rivels (recipe below)
2 cups milk
3 tablespoons butter
Instructions

Fry bacon in a skillet until browned and crispy. Remove from skillet and place in a large saucepan. Add potatoes, onions, celery, salt, and pepper. Cover with water and cook until vegetables are tender, about 25 minutes. Put the noodles into gently boiling soup, stirring constantly so they stay separate. Add milk and butter and cook for 10 to 15 minutes more, or until noodles are done.

RIVELS (optional)

Ingredients
1 cup all-purpose flour
1 egg, slightly beaten
1 teaspoon salt
Instructions

Rivels are little homemade egg noodles. They are good in beef and chicken stew, as well as in vegetable soups.

Pour flour on a flat surface such as a cutting board. Make a well in the center, then pour in egg and salt. Using your hands and a knife, work these three ingredients together into a noodle-type pastry. Knead once or twice, then chop it into small pieces.

More Like This

Comments

Nancy (not verified)

10 months ago

my mother raised 5 kids on potatoes soup made like this. 1lb mild sausage,onion diced cooked till done (NOT BROWN) diced potatoes added just enough water to cook, don't drain add milk to fill pan . i use Idaho instant buds if I decide to thicken, Don't be afraid to add heavy cream ,half&half make it your own

Emma (not verified)

1 year 2 months ago

We made potato soup a lot here and one of our favorites. I have never added rivels to it but it will be one I will try. I use the same basic recipe but I load mine with cheese and sour cream. Add some onion and garlic also.I have been making rivels since I was a child when my grandparents taught me. Sounds like a great add. Thanks for sharing.

Linda (not verified)

1 year 10 months ago

My question is. I wonder if you could use heavy cream instead of the evaporated milk&water or regular whole milk? Or would that just be to much? I love the creaminess of soups and sauces made with heavy cream. I look forward to trying this recipe. I love soups. Thanks

Hi, Linda. Yes, you could substitute heavy cream in place of the milk and butter. Though 2 cups is quite a bit. So perhaps 1 cup heavy cream and 1 cup whole or 2% milk.

Crystal (not verified)

2 years 2 months ago

My grandma taught me how to make rivels 45+ years ago. She made the dough the same, but used a box grater to make them. This is a different potato soup recipe, from the Lancaster County Pa recipe I am used to.