Perfect meal for that cold winter evening. This German Potato Soup is super good comfort food!
Cold weather has me thinking rich, thick, robust soup; soup my mom talked about her Pennsylvania grandmother making.
I wanted some soup that would make me feel like I was wrapped up in my favorite warm blanket in front of a fire gently burning on the hearth. Ahhhh…so comforting!
To me cold, brrrr teeth chattering winter nights have GERMAN POTATO SOUP flashing in neon lights!
I found this recipe in my late Aunt Helen’s clipped recipes. It appears to be a recipe in a collection that was going to be made into a church cookbook, but I have no idea where that cookbook is now.
The really neat thing about this recipe is it is written on a piece of scratch paper that appears to be a letter started by a child. It is dated Dec 22, 1959 and starts out “Dear grandmother & grandfather Hello, IT IS THREE” I think this is so cute…this child seems to be reminding his grandparents Christmas is in 3 days. My imagination gets kicked into overdrive with tidbits like this, but that’s another story!
I knew if my Aunt Helen had this recipe, even if it was to be included in a church cookbook, it had to be super good and flavorful.
That was enough for me to try it.
I love the aroma of onions and potatoes simmering on the stove. I don’t know why, but that aroma in itself makes me feel warm.
I never peel any potatoes that I cook, because I want all the nutrients that come in those potato skins.
This soup is so easy, so good tasting, so aromatic and is very filling.
I love this German Potato soup as a good basis for multi-vegetable soup. Your tastebuds and vegetable supply would be your only limit.
Make a big ole pot of this delightful German Potato Soup, grab your favorite blanket and have that fire going and you’ve got yourself a nice winter evening ahead!
- 6-8 potatoes*
- 3-4 onions
- 2-3 slices of bacon*
- 2 Tablespoons Pamela's Artisan Flour Blend
- Salt/pepper to taste
- Parsley (optional)
- Celery leaves (optional)
- Peel potatoes (If desired)*
- Quarter potatoes and onions
- Place in just enough COLD water to cover.*
- Cook until tender, do NOT drain water.
- Mash the potatoes and onions in water.
- Fry bacon until crisp and able to crumble.
- Stir flour into bacon crumbles and drippings.
- Stir this mixture into soup. If is is too thick add more HOT water until desired consistency.
- Season to taste.
- Add chopped parsley or chopped celery leaves and simmer.
- Serve with gluten free croutons or gluten free crackers.
*I use turkey bacon
*I used 6 cups of Chicken Broth and the remainder COLD water to cover