German Spaetzle and Potato Soup Recipe
Ingredients
| Butter | 3 Tablespoon | |
| 3 medium-sized potatoes, peeled and cut into 1/2-inch cubes | ||
| 2 leeks, white part only (or 1 medium-sized onion), chopped | ||
| 1 celery rib, scraped and chopped | ||
| Beef broth | 8 Cup (16 tbs) | |
| 1/2 recipe (about 2 cups) of cooked spaetzle | ||
| 2 cups of diced cooked beef or lamb | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large heavy pot, melt the butter, add the potatoes, leeks, and celery, sprinkle lightly with salt and pepper, and cook until the celery is soft.
Add the broth and simmer for 20 minutes, or until the potatoes are tender.
Taste for seasoning.
Stir in the spaetzle and the meat; simmer just long enough to heat the spaetzle and the meat.
Add the broth and simmer for 20 minutes, or until the potatoes are tender.
Taste for seasoning.
Stir in the spaetzle and the meat; simmer just long enough to heat the spaetzle and the meat.
Chef
