Bacon, pasta and potato soup

    1 hour

    A traditional German soup, which is sure to keep you warm over winter. Bacon is simmered with potatoes and homemade pasta dumplings. Serve with fresh crusty bread, if desired.

    9 people made this

    Serves: 8 

    • 125g plain flour
    • 1 egg
    • 120ml water
    • 1 pinch salt
    • 1 large potato, diced
    • 1 onion, diced
    • 225g streaky bacon, chopped
    • 700ml milk
    • 250ml double cream
    • salt and pepper to taste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. In a medium bowl, make the pasta by combining flour, egg, 120ml water and salt to form a dough. Cut into thin strips or small pieces.
    2. Bring a large pot of water to the boil. Stir in pasta, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.
    3. While pasta and potatoes are cooking, cook bacon in a large frying pan over medium heat until crisp. Save drippings.
    4. Return pasta and potato mixture to large pot over medium-low heat and combine with bacon, a teaspoon of bacon fat, milk, cream and salt and pepper.
    5. Adjust bacon fat to taste and milk or cream to cover. Simmer 20 minutes, without boiling. Serve hot.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    Tasty, but the dough for the noodles needs less water. Start with half as much and work your way up from there.  -  11 Aug 2005  (Review from Allrecipes US | Canada)


    If you run marathons or have hard workouts, this dish will provide a tasteful source of energy with reserve power.  -  22 Aug 2001  (Review from Allrecipes US | Canada)


    This is a variation of my german great grandmother's soup. While tasty, I still prefer the family version I grew up with. Instead of bacon (and the grease) we use real butter to taste and we also add celery to the soup. The spaetzle or dumpling dough we make just calls for egg and flour. I didn't add the water the recipe called for as other reviewers had mentioned problems with the dough being too runny. Thank you for sharing, I enjoyed trying this recipe  -  21 Sep 2011  (Review from Allrecipes US | Canada)