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German Potato soup
Ingredients:
1 lb. bacon, cooked and diced
1 onion, chopped
1 leek, trimmed and diced
2 carrots, peeled and diced
1 c. chopped cabbage
1/4 c. chopped parsley
4 c. beef broth
1 lb. potatoes, washed and diced
1 bay leaf
2 tsp. black pepper
1 tsdp. salt
1/2 tsp. caraway seed
1/4 tsp. nutmeg
1/2 c. sour cream
1 lb. bacon, cooked and diced
1 onion, chopped
1 leek, trimmed and diced
2 carrots, peeled and diced
1 c. chopped cabbage
1/4 c. chopped parsley
4 c. beef broth
1 lb. potatoes, washed and diced
1 bay leaf
2 tsp. black pepper
1 tsdp. salt
1/2 tsp. caraway seed
1/4 tsp. nutmeg
1/2 c. sour cream
Directions:
Combine onion, leek, carrots, cabbage, parsley, broth, and potatoes to Crock-Pot. Stir in seasonings. Cover and cook on low 8-10 hours or high 4-5 hours. Remove bay leaf. Using a slotted spoon remove potatoes and mash. Combine potatoes with sour cream. Return to Crock-Pot and stir. Stir in bacon pieces. Serve.
Makes 6-8 Servings
Combine onion, leek, carrots, cabbage, parsley, broth, and potatoes to Crock-Pot. Stir in seasonings. Cover and cook on low 8-10 hours or high 4-5 hours. Remove bay leaf. Using a slotted spoon remove potatoes and mash. Combine potatoes with sour cream. Return to Crock-Pot and stir. Stir in bacon pieces. Serve.
Makes 6-8 Servings
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