German Potato Soup
"This soup is always a big hit at family gatherings. It was my favorite at a local restaurant. I don't have their recipe but this is my own concoction that comes very close. Excellent with hot homemade rolls on a beautiful fall day."
photo by MMinMI
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Serves:
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6-8
ingredients
directions
- Boil the ham bone and the bay leaves in approximately 3 quarts of water for one hour.
- If your broth boils down too much you may need to add extra water.
- Remove and cut the meat into chunks after your rich broth is made.
- Add ham, onion, celery, potatoes, carrots, salt, pepper, cabbage and parsley to the broth.
- Cook until veggies are done.
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Reviews
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Wow, this is a great soup! We had a hambone from a potluck at work, and this made a great broth and great soup. I thought the cabbage would have been too much since it says a whole head, but it's so great! We used a little Louisiana hot sauce with it. Great on a cold night! -
This is one of the best soups I've had in a long time. I love cabbage but my family doesn't, so I'm always looking for cabbage recipes that they might like. This one was a hit! I only used half a head of cabbage and I think a whole head would have been too much. I didn't need to add more water as some did, but I did add some ham base because evidently my ham bone wasn't very flavorful. This is now one of my favorites. Thanks! -
Good Soup! If I don't have a ham bone, I use Sysco Ham base. This is a very strong base so add sparingly. I have used one ham steak, cut in small pieces and added the last ten minutes.<br/>That cuts over an hour out of cooking time. Thanks for posting! -
This was a delicious soup. I too was looking for an alternative to split pea or bean soup to use a ham bone and this recipe worked beautifully. To cut down on the fat without sacrificing the flavor, I boiled down the soup bone, then refridgerated overnight, skimmed the fat off the broth the next morning and proceeded with the rest of the recipe. Thank you Teresa for shring the recipe. -
Wow this was fantastic soup! I was looking for an alternative recipe to split pea soup that used a ham bone... this fit the bill and I had everything on hand! Cooked the bone for about 1 1/2 hours in 4 quarts of water (Three quarts didn't cover the bone) early in the day. About an hour before dinner added the rest (only used half a head of cabbage as one of the other reviewer suggested) and simmered for about 45 minutes. Even our picky 6 year old gobbled it up (had to tell her it was chicken though...) Made quite a bit... I would say it is more like 8-10 servings. Thanks for posting! DELICIOUS!
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Tweaks
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Very good! This makes a lot of soup and could probably feed 8 to 10. I make a similar soup using wax beans instead of cabbage; which was a nice change. I had a very large ham bone with lots of meat on it. I ended up using 4 qts of water, 6 potatoes, omitted the carrots and added a splash or two of apple cider vinegar upon serving. Next time, I will let the ham bone cook in the water longer to add a little more flavor to the stock.
RECIPE SUBMITTED BY
Teresa Fadley
United States
I'm married and have two boys. They love good food and can eat plenty of it. Thank heavens I inherited my cooking and baking skills from my Mother and Grandmother. I'm not what you call a fancy cook, but I know how to put "good tasting" food on the table. I love the Taste Of Home Annual Cookbooks......they are good down home recipes from normal people like me. I would love to be able to submit more recipes but my time is so limited with a full time job and my two sons. Hopefully soon I can find more time for not only cooking but sharing these favorites with my 'zaar' friends.
