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My Family's German Potato Soup Recipe

I have eaten Potato soup made in many different variations from my family since I can barely even remember. I was reminded by my friend Cliffina of its allure.
The basic ingredients of potatoes, onions, celery, milk, butter, salt, pepper and little dumplings made from egg and flour have changed little in the 40 years I've been eating and making it. It's a simple recipe handed down by poor German immigrant farmers who would likely have had most of these staples in their root cellars, from the chicken coop and from the cow kept handy for the family's dairy needs. The later generations have taken this simple soup and changed it into things beyond what would have been in the farm pantry. Adding cheese, bacon, scallions and sour cream to make Loaded potato soup. My aunt browns sausage and adds that to the finished soup. I have used this recipe and added clam juice, chopped clams, wine and a healthy amount of freshly chopped parsley to make delicious clam chowder. Adding Leeks or Garlic also change up the composition.

Potato Soup Recipe

4 Stalks of Celery, Diced
1 Medium Onion, Peeled and Diced
3-4 Medium Potatoes, Peeled and Cut in chunks the size of dice
6 Tablespoons Butter
Water to cover
1 Egg
1/2 cup or so All Purpose Flour
1/4t celery salt
2 cups milk
Salt and Pepper to taste
Cornstarch

Put butter in a pot suitable for making soup and turn heat on low. While butter is melting, chop and add celery, onion and potatoes. Add some salt and pepper and give a good stir to coat all the vegetables and allow to cook on low for another 5 to 7 minutes making sure not to brown. Next cover the vegetables with water by about 1 inch and turn up heat to medium. While the water and vegetables are warming, combine egg, flour and celery salt in small bowl. Mix with fork until it forms a fairly wet dough. Begin adding the dough mixture in pieces about the size of a pea to the soup mixture using two forks. (dipping the forks in the warm soup mixture will help the dough bits fall right off!) Allow soup to simmer on medium heat until the potatoes are softened somewhat. Lower heat and add two cups of milk and check seasoning of soup. Add salt and pepper as necessary and then allow soup to cook on low for another 15 minutes. Mix about two Tablespoons of corn starch with half cup water in a coffee cup until smooth. Add to soup mixture while stirring to thicken soup slightly. Check soup again for seasoning (It takes ALOT of salt to make this soup not taste bland!) Serve up plain or add your favorite potato toppings

Learn more about this author, Dean Towers.
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