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German Potato Soup

bowl of German potato soup with wooden spoon
Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 6 to 8 servings.
Category
Soups, Stews, Chowders
Course
Main Dish
Occasions
New Year's Day
Credit
Donna Louderback, Arkansas City, Kansas
Sources
Recipes with a History

With vegetables, noodles, and bacon, this German potato soup is a wonderfully simple and hearty meal on a cool night!

Ingredients
3 slices bacon, diced
3 cups peeled and diced potatoes
1 onion, finely chopped
2 stalks celery, finely chopped
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups egg noodles, or make your own rivels (recipe below)
2 cups milk
3 tablespoons butter
Instructions
  1. Fry bacon in a skillet until browned and crispy. Remove from skillet and place in a large saucepan. 
  2. Add potatoes, onions, celery, salt, and pepper. Cover with water and cook until vegetables are tender, about 25 minutes. 
  3. Put the noodles into gently boiling soup, stirring constantly so they stay separate. Add milk and butter and cook for 10 to 15 minutes more, or until noodles are done. Top with reserved bacon and enjoy!

Rivels (optional)

Ingredients
1 cup all-purpose flour
1 egg, slightly beaten
1 teaspoon salt
Instructions

Rivels are little homemade egg noodles. They are good in beef and chicken stew, as well as in vegetable soups.

  1. Pour flour on a flat surface, such as a cutting board. 
  2. Make a well in the center, then pour in egg and salt. 
  3. Using your hands and a knife, work these three ingredients together into a noodle-type pastry. Knead once or twice, then chop it into small pieces.
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Comments

Pam Greene (not verified)

11 years 1 month ago

I make this soup all the time. I often add shredded carrot. Can be made with evaporated milk+water or a little cream to make it richer. I am adding or tweeking all the time! Wonderful on a chilly day!

Kent Thalacker (not verified)

14 years 2 months ago

Very similar to the potato soup I make. I use a recipe taught and shared with me from my landlady in K'town Germany in the '60s
Potatoes of good flavor. Boiled in water to cover, drain. Mash, coarsely. Add whole milk +/- for thickness and a gob of butter. Add a 1/4 cup shredded carrot. Simmer 'til carrot is tender. Ladel into a bowl garnished with a bit of butter, top with fresh minced parsley.
I sometimes use fine diced celery in mine, too; garnish with minced green onion tops.

Reader rating of 5 out of 5. 100% of readers would make this recipe again. Submit your own review!
This is a great recipe. My mother made this soup all the time when I was growing up. (She still makes it!) She would also add sliced hard boiled egg into the soup. If you like, you can also make it without the bacon, which is what I do and then add a spoon of butter. It's a nice comfort food. – Reviewed by Candi Fairburn
 
It was just wonderful. – Anonymous Review
 
When I came across this recipe it was in Recipes with a History and had the name Spook Soup. The family made this soup at Halloween time to have when the children came home from getting their Halloween treats and the rivals in the soup were called little ghost. I made this soup and was very pleased at the outcome. It is the best-tasting Potato Soup I have ever eaten. Will make this many times over my lifetime. – Reviewed by Dee Vernille
 
My grandmother was Pennsylvania Dutch and born in 1895. This recipe was exactly like the potato soup she made. If you use 1 cup evaporated milk and 1 cup water as a substitute for the milk, it makes the soup a little richer. I also use freshly ground black pepper - a little more than this recipe calls for. Try it ! – Anonymous Review
 
I've made this soup many times, and it's the best potato soup ever! My recipe was getting tattered from so much use, so I'm thrilled to find it online. – Reviewed by Cheryl Lewis
 
This is the same recipe my grandmother made for me as far back as I can remember and which she taught me. It can't be beat for flavor and being filling on a cold winter's day. Plus it lends well to you adding your own personal touches and changes. Make it once and you will have a family favorite. – Reviewed by Dennis James
 
My mom would make this on cold winter days to warm us up after a day outside. It's also a great comfort food! – Reviewed by Carollee Slodysko
 
We always had a fresh chopped onion to sprinkle on top along with a teaspoon of cider vinegar. The added crunch and tart taste was great. We had this nearly every day for lunch in the summer when I was growing up. This is a real comfort food. – Reviewed by Harvey Miller