German Potato Salad Soup


2 (15 oz.) cans

German Potato Salad, chopped*

1 cup

onion, chopped

1 cup

red bell pepper, chopped

1 tbsp.

olive oil

1 (12 oz.)

bottle beer, preferable light ale

0.75 cup

chicken broth

1 cup

ham, smoked turkey, or smoked sausage, diced

0.5 tsp.


0.25 tsp.


1 tbsp.

parsley, chopped

0.5 cup

Rye croutons, optional

0.5 cup

Crumbled bacon, optional


Original Recipe Makes 4 Servings

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 German Potato Salad, beer, broth and meat, if using, and stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, pepper and parsley. Serve topped with rye croutons and bacon, if desired.

*To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.