CROCK POT GERMAN POTATO SOUP
I received this recipe from my mom. It's great for a cold, winter day. I like it served with warm bread.
Provided by jedimama
Categories Vegetable
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine ingredients, except bacon and sour cream.
- Cook on Low 8-10 hours or High 4-5 hours.
- Remove bay leaf, use potato masher to mash ingredients.
- Add bacon, sour cream; whisk and serve.
Nutrition Facts : Calories 468.4, Fat 32.8, SaturatedFat 12.4, Cholesterol 52, Sodium 1390.2, Carbohydrate 32, Fiber 4.9, Sugar 5.1, Protein 13.1
GERMAN POTATO SOUP FOR THE CROCK POT
Delicious! Easy dinner served with buns & veggie plate. Can be made vegan and served to vegetarians/pretendatarians/meat eaters :) As well, beef broth can be used in place of vegetable broth.
Provided by Vaguely Vegan
Categories Potato
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop or shred all vegetables. (I love how the soup looks using shredded vegetables!).
- Place all vegetables and broth in crock pot.
- Stir in bay leaf, pepper, caraway seeds and nutmeg.
- Cover and cook on "Low" for 8 to 10 hours or on "High" for 4 to 5 hours.
- Remove bay leaf.
- Mash vegetables (if desired).
- Add 1/2 cup sour cream (if desired).
- Stir in crumbled bacon (if desired).
Nutrition Facts : Calories 361.7, Fat 3.5, SaturatedFat 0.8, Cholesterol 3.6, Sodium 1287.8, Carbohydrate 74, Fiber 8.8, Sugar 11.9, Protein 10.7
SLOW-COOKER GERMAN POTATO SALAD
Warm German Potato Salad in its trademark bacon vinaigrette. This recipe calls for a little help from your slow cooker.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 7h
Yield 12
Number Of Ingredients 12
Steps:
- Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Cook onions and celery in bacon drippings 5 to 8 minutes over medium-high heat, stirring frequently, until crisp-tender. Sprinkle with salt, celery seed and pepper. Cover and refrigerate bacon.
- Layer half each of the potatoes and onion mixture in 3- to 4-quart slow cooker. Repeat layers. Pour broth over top.
- Cover and cook on Low heat setting 5 to 6 hours.
- Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase heat setting to High. Cover and cook 20 to 30 minutes or until potatoes have thickened. Sprinkle with parsley. Potato salad will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 7 g, TransFat 0 g
GERMAN POTATO SOUP
German potato salad is the inspiration for this recipe. I love the smell of it simmering on a cool winter day.-Carolyn Ringer, North Little Rock, Arkansas
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley.
Nutrition Facts :
SLOW-COOKER GERMAN POTATO SALAD
Here's the dish everyone looks for at our parties, so we always double the recipe. It was handed down from my mother-in-law and has been a family favorite for years. -Stacy Novak, Stafford, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 3h35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until potatoes are tender, about 15 minutes. Drain; cool slightly., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 3 tablespoons drippings., For dressing, saute onion in drippings over medium-high heat until tender, 4-6 minutes. Stir in flour until blended. Stir in sugars, salt and pepper. Gradually stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir until slightly thickened, 4-6 minutes., Slice potatoes; place in a greased 5- or 6-qt. slow cooker. Top with dressing; sprinkle with bacon. Cook, covered, on low until heated through, 3-4 hours. If desired, sprinkle with chives.
Nutrition Facts : Calories 318 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 751mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.
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