Creamy potato soup with
bacon and egg noodles.
German
Potato Soup
1/4 pound bacon, chopped
1 onion, chopped
10 cups chicken broth
4 cups peeled and chopped potatoes
1 cup uncooked fine egg noodles
- In a heavy soup or stock pot over medium-high
heat, fry bacon and onion together until most of the fat is rendered
from the bacon and the onions are golden, 7 to 10 minutes. Add
chicken broth and potatoes, stirring well, and bring just to
a boil. Reduce heat slightly and simmer until potatoes are tender,
15 to 20 minutes; add fine egg noodles. Simmer for 10 minutes
more. Serve hot
Makes 12 servings.
