Recipe for German Potato Soup | Almanac.com

German Potato Soup

Photo Credit
Sam Jones/Quinn Brein
Makes 6 to 8 servings.
Donna Louderback, Arkansas City, Kansas
Print Friendly and PDF

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

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

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)

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

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.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

No content available.