German Potato Soup Recipe

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

6 Servings
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 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.

Nutrition Facts: 1 serving (1 cup) equals 213 calories, 1 g fat (trace saturated fat), 35 mg cholesterol, 434 mg sodium, 45 g carbohydrate, 4 g fiber, 6 g protein.

German Potato Soup published in Country Woman January/February 1993, p36

Beth Layman :)

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