German Potato Soup For The Crock Pot Food

GERMAN POTATO SOUP

Steps:

• Fry the bacon then add the onion and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
• Add the parsley and simmer for another minute. Add salt and pepper to taste.
• Note: This is a great make-ahead soup as the flavor is even better the next day!

GERMAN POTATO SOUP FOR THE CROCK POT

Steps:

• Chop or shred all vegetables. (I love how the soup looks using shredded vegetables!).
• Place all vegetables and broth in crock pot.
• Stir in bay leaf, pepper, caraway seeds and nutmeg.
• Cover and cook on "Low" for 8 to 10 hours or on "High" for 4 to 5 hours.
• Remove bay leaf.
• Mash vegetables (if desired).
• Add 1/2 cup sour cream (if desired).
• Stir in crumbled bacon (if desired).

CROCK POT GERMAN POTATO SOUP

Steps:

• Combine ingredients, except bacon and sour cream.
• Cook on Low 8-10 hours or High 4-5 hours.
• Remove bay leaf, use potato masher to mash ingredients.
• Add bacon, sour cream; whisk and serve.

GERMAN POTATO SOUP

Steps:

• Peel, wash and cube potatoes.
• Add chopped onions and savoury.
• Add just enough water to almost cover the potatoes.
• Salt to taste.
• Boil until potatoes are tender.
• Remove from heat.
• Let cool a few minutes.
• Add cream and buttermilk.
• Return to medium low heat.
• Slightly thicken soup with flour and water mixture.

OLD GERMAN POTATO SOUP

Steps:

• Peel and rinse the pototoes, celeriac and carrots. Chop into small dice. Peel the onion and stud it with the bay leaf and clove.
• Melt the butter in a large Dutch oven or soup pot. Add the diced celeriac and carrots and brown lightly while stirring. Add the diced potatoes, studded onion and the vegetable stock. Cover and bring to a boil and cook over medium heat for 20 minutes.
• Meanwhile, remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cut in half, wash thoroughly, drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
• Remove the onion with bay leaf and clove. Remove about 1/3 of the potato and vegetable mixture from the soup. Place it into a blender and puree and add back to the pot (or use a stick blender to partially puree the vegetables in the pot). Add the seasonings.
• For the garnish: Clean the mushrooms, and chop into bite sized pieces if they are large. Peel the onion and dice finely. Melt the butter in a saute pan and add the diced onion. Saute, stirring constantly about 5 minutes. Add the mushrooms and saute another 5 minutes.
• Just before serving top the soup with the mushroom and onion mixture and sprinkle with the herbs.
• Note: to save time, make the garnish after adding the leek to the soup pot to save time.