German Potato Soup
Creamy potato soup with bacon and egg noodles.
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 8 servings.