This chunky potato soup is a very traditional German soup. It's delicious as a dinner served with salad and some German rye bread.
Traditionally the potatoes were peeled, but now, for extra nutrition, I leave the peels on if they are new potatoes.
For the meat, I like to use traditional German wieners. However, kielbasa, ham, or any smoked sausage is delicious. Poke the sausage several times with a fork to let the flavors out during the cooking. Cut the meat into pieces just before serving the soup.
German Potato Soup
Ingredients:
3 - 4 slices bacon, diced
1 onion, diced
4 - 8 potatoes, large dice
1 - 2 stalks celery, large dice
2 - 3 carrots, large dice
1 lb (approx.) meat, (see above)
3 - 4 cups water or broth
salt, pepper, parsley
Instructions:
In a large pot, saute bacon. Add onion and saute for several minutes, adding a bit of butter or olive oil if necessary. Add potatoes, celery, carrots, and meat. Add sufficient water or broth to cover.
Bring to boil. Cover and simmer for at least 20 minutes or until potatoes are tender, stirring occasionally.
Season to taste.
Hints:
If soup is too thick, add extra water.
Adjust the amount of potatoes as needed.
If you like, add some chopped garlic or garlic powder.
Fried onions make a nice, tasty garnish.
Instead of broth, add some bouillon cubes. Use Vegeta powder to taste, before seasoning with salt.
Use fresh ground pepper if possible. Also, fresh parsley is great.
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