German Potato Soup Recipe

Total Time: 2 hours

Yield: 8 (1 1/2) cup servings

Source: This is a BeachBody recipe that I have modified quite a bit

Ingredients:

• 1 Tbsp olive oil
• 10 Slices slices turkey bacon (about 2/3 package)
• 1 medium onion
• 2-4 leeks
• 4 medium carrots
• 1 head cabbage
• 8 cups chicken broth (or vegetable broth)
• 6 potatoes
• 2 bay leaves
• 2 tsp caraway seeds
• 1/2 tsp salt (or more)
• 1/2 tsp ground nutmeg
• 8 Tbsp nonfat plain yogurt, for serving

Steps:

1. Cube potatoes. Chop bacon, onion, leeks*, and carrots. Shred cabbage. I used a food processor to make quick work of this.

 
2. Heat 1 Tbsp. olive oil in a large saucepan over medium high-heat. Saute' turkey bacon, onion, leeks, carrots and cabbage. Cook stirring frequently for 7-10 minutes or until vegetables soften.

 
Advertisement


3. Add broth, potatoes, bay leaves, caraway seeds, pepper, salt, and nutmeg to vegetables.

 
4. Bring to a boil stirring frequently. Reduce heat to medium-low and simmer, stirring occasionally for for about 30 minutes, or until potatoes are soft.

 
5. Place 4 cups of soup in the food processor or blender, cover and blend until smooth. An immersion blender would have been great for this step if I'd had one :)
   
   I did go through with a slotted spoon to catch any large potato chunks and blend those, since I'd cubed them pretty roughly, but they would have boiled down on their own eventually.

 
Advertisement


6. Return blended soup to saucepan and mix well. Serve immediately, or keep on lowest heat until ready to serve.

 
7. Serve each portion topped with 1 Tbsp. yogurt. My husband picked up French bread on the way home because it's the kids' favorite. I think it would be even better with a nice rustic loaf.

Tip: Soak the leeks after chopping to easily remove the embedded dirt.

German Potato Soup

1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
1/2 of a 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers (about 4 cups)

In a 4- to 5-1/2-quart slow cooker place sausage, frozen potatoes, sauerkraut, and mustard. Pour broth over all.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
Makes 6 to 8 main-dish servings (about 9-2/3 cups).