German Potato Soup – a tangy and delicious supper made in your slow cooker.
When we lived in Germany many years ago, my husband had been visiting with the neighbors, when the neighbor came to see me. The smell wafting from her apartment was incredible, and my hubby had tasted the source of that heavenly scent. It was this soup, and she had come to give me the recipe.
I have altered it a little since she gave it to me, but I love the tanginess the leeks and cabbage give this soup.
To begin, dice up an onion, 2 leeks (cut then wash) and 4 carrots.
Next you’ll shred, or finely cut up 2 cups of cabbage. About 1/4 of a head.
Toss those in your crockpot.
Cut up 3 pounds of Russet potatoes. I only “sort of” peel them. Cut them into 1 inch pieces, and toss them in the crockpot as well.
Now for some seasonings. Add in 1/2 a teaspoon of Nutmeg, a teaspoon of fresh ground Black Pepper, a teaspoon of Salt, a tablespoon of Parsley, and a teaspoon of Caraway Seeds.
Stir it all together.
Pour in 4 cups of Beef Broth
And add a Bay Leaf
Put the lid on, and let this cook on low 7-8 hours.
After it has cooked, you are going to remove the bay leaf, and then take an immersion blender and give it just a couple “buzzes.” If you don’t have an immersion blender, use a potato masher, and mash a little of the contents. This gives the broth a little body.
Stir in a half cup of Sour Cream.
For the final touch, cook up a few slices of bacon, until crispy. Cut or crumble them into pieces and use the bacon to top the bowls of soup.
- 3 lb Russet potatoes
- 4 c beef broth
- 1 onion, diced
- 2 leeks, diced and rinsed
- 4 carrots, diced
- 2 c chopped/shredded cabbage
- 1 Tb dry parsley
- 1 bay leaf
- 1 tsp caraway seeds
- 1 tsp fresh black pepper
- 1 tsp salt
- ½ tsp nutmeg
- ½ c sour cream
- 6 slices bacon, cooked and crumbled/cut
- In a crock-pot, combine everything except the sour cream and bacon. Stir and cover. Cook on low heat in your crock-pot for 7-8 hours.
- After it has cooked, you are going to remove the bay leaf, and then take an immersion blender and give it just a couple "buzzes." If you don’t have an immersion blender, use a potato masher, and mash a little of the contents. This gives the broth a little body.
- Stir in a cup of Sour Cream.
- For the final touch, cook up a few slices of bacon, until crispy. Cut or crumble them into pieces and use to top the soup.
This is the first #SundaySupper tagged post that I have placed on my site. I was recently invited by the Family Foodie into a wonderful group of food bloggers whose food philosophy is near and dear to my heart!
Don’t forget to visit and check out what all of my new friends are creating for #SundaySupper:
Lane from Supper for a Steal is sharing her Chicken Tortellini Soup Recipe
Sasha from Rambling Notebook made her Crock Pot Curried Carrot Ginger Soup
Jennie from The Messy Baker Blog is sharing her Recipe for Meatball Subs
Amrita from Beetles Kitchen is making Vegetable Manchurian Recipe
Lyn from Lovely Pantry is bringing her Butternut Squash and Aspragus Risotto
Carla from Chocolate Moosey is sharing her Sweet Chili Wings Recipe
Anuradha from Baker Street is bringing her Blueberry Lime Bread
Pam from The Meltaways is bringing a lovely Chicken Enchilada Pasta dish.
And finally, Liz from That Skinny Chick Can Bake is a cook after my own heart, with a “B4D” post – bringing her Creme Brulee French Toast. Yum!!!
Make sure you join everyone this Sunday at 3pm EST time/Noon Alaska Time through Supper time. Make new friends, share some recipes and tips and inspire others to spend more time Around the Family Table. Use the hashtag #SundaySupper or follow along on tweetchat. See you then!
What are you making for Sunday Supper? Share the link in the comment section!