This is my third and final winter soup for this batch of recipes. Each and every one of them has been outstanding and I’m just thrilled to have three more great soups on this blog to refer back to in the years to come. Soup is one of my favorite things to eat and I’m not sure one can ever have enough recipes for it. I still can’t get over the fact that all you pretty much have to do is throw a few ingredients in a pot and let them cook. It almost seems too easy.
The recipe I got this idea from called the soup “German,” but I’m not quite sure I kept it totally German. I’m not even sure what German potato soup is, so that probably doesn’t matter. I mixed things up a bit by adding a few handfuls of egg noodles to the soup about ten minutes before it was finished and I’m glad I did. Those noodles added a nice bit to things. Otherwise, this recipe is straightforward. It includes bacon (if you want it), potatoes, onion, celery and a few other ingredients. It’s fast, easy and it tastes great.
6 Cups Vegetable Broth
3 Slices Bacon
5 Red Potatoes, Diced
1 Large Sweet Onion, Chopped
2 Stalks Celery, Chopped
1/2 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
3 Cups Egg Noodles
2 Cups Milk
3 Tablespoons Butter
I’d again like to thank New England Today for this recipe. I pulled this one from a list of the ten best winter soups and I must say, they were spot on with what they suggested. I could eat this stuff all day long.
Cook the Bacon
As a reminder, the bacon in this recipe is completely optional. It’s just there for extra flavor for those who enjoy that sort of thing. Anyway, warm a skillet over medium-high heat and cook the bacon until it’s crispy. When it is, turn off the heat.
Cook the Potatoes
Add the bacon to a large pot and also add in the potatoes, onion, celery, salt and pepper. Then, add the vegetable broth to the pot and heat everything over high heat until the broth begins to boil. When the broth is boiling, reduce the heat to medium-low and let everything cook for 15 minutes.
Add Remaining Ingredients
Next, add the egg noodles, milk and butter to the pot, bring back to a boil and then simmer the soup for another ten minutes. After that, turn off the heat because the soup is done.
Plate & Serve
Divide the soup between bowls and serve. Enjoy!
The Final Potato Soup
This seems even easier to make than I remember. It’s good though and it’s filling to boot. The perfect soup. If you decide to give this soup a try, please let me know your thoughts in the comment section below. Thanks for reading!
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