Healthy Recipe: German Potato Soup

Posted By Lindsey Hughes

Thank you P90X for helping me discover this awesome recipe! For everyone involved in P90x, you can probably recall a scene from the "Chest and Back" routine where Tony is having everyone do "pot-stirrers"- that ballistic stretch where you're bent over and rotate your arm in a circle. Well every time he does this particular stretch, he always jokingly tells everyone to name their soup. In this routine, one of the women in the back calls out "German Potato Soup". Well, while doing chest and back one day I thought to myself, that might be interesting to actually check out a recipe for. I did, and it is AWESOME. I actually used turkey bacon instead of pork though, and egg whites instead of the whole egg (which is different from the original recipe)- so the nutritional info. I've listed would actually be lower if you chose to do this also. So enjoy this recipe.... my entire family does, and it's now become almost a weekly meal for us. :) Credits for this recipe go to Yankee Magazine.

Per serving:

calories: 210

fat: 1.5g

sodium: 450 mg

Ingredients for soup:

- 3 slices bacon

-3 cups potatoes, diced

-1 onion, chopped

-2 celery, chopped

-1/2 tsp salt

-1/8 tsp pepper

- 2 cup 1% milk

-3 tbs butter

Ingredients for rivels (these are tiny dumplings used in the soup):

- 1 cup flour

- 2 egg whites

- 1 tsp salt

Directions:

Chop bacon and fry. Put bacon in large pot and add potatoes, onion, celery, salt, and pepper. Cover with water and cook until veggies are tender (about 25 min.). While veggies are cooking, make the rivels. You do this by pouring 1 cup flour on a flat surface. Mix the 2 egg whites and the salt together in a bowl. Make a well in the center of the flour, then pour the egg white mixture into it. Using hands and a fork, work the 3 ingredients together into a noodle type pastry. Knead once or twice, then chop into pea size pieces. After veggies are tender, dribble the rivels into the gently boiling soup, stirring constantly while doing so, so that they separate. Add the milk and the butter, and cook for about 10-15 minutes more until rivels are firm. Serves 6-8 people.