Cooler weather heralds the return to warm, satisfying soups. This quick German Potato Salad Soup is an easy main dish that takes advantage of ready-to-use canned German potato salad.
If you don’t want to use beer in your recipe, substitute 1 can (14 ounces) chicken broth for the beer and chicken broth.
Quick & Easy German Potato Soup
- 1 c chopped onion
- 1 c chopped red bell pepper
- 1 Tbsp olive oil
- 2 cans READ German Potato Salad, chopped
- 12 oz beer, preferably a light ale
- ¾ c chicken broth
- 1 c diced ham, smoked turkey or sliced smoked sausage, optional 6 oz
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp chopped parsley
- rye croutons, optional
- crumbled bacon, optional
- The easiet way to chop potato salad: remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.
- Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.
- Add potato salad, beer, broth and meat, if using; stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
- Serve topped with rye croutons and bacon, if desired.
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These soup recipes are a comfort food that warms the body and the soul. (And they’re oh-so-easy to make.)
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