Cooler weather heralds the return to warm, satisfying soups. Versatile German Potato Salad Soup is an easy main dish that takes advantage of ready-to-use canned German potato salad. Simply combine the potato salad with sautéed bell pepper and onion, beer and a meat choice, if desired. Ready in 30 minutes. Tip: Top the soup with crunchy rye croutons and crumbled bacon.

German Potato Salad Soup

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes 4 servings (about 1 1/2 cups each)

• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 tablespoon olive oil
• 2 cans (15 ounces each) READ German Potato Salad, chopped*
• 1 bottle (12 ounces) beer, preferably a light ale**
• 3/4 cup reduced-sodium, fat free chicken broth
• 6 ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage, optional
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1 tablespoon chopped parsley
• Rye croutons, optional
• Crumbled bacon, optional

1. 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.
2. Add potato salad, beer, broth and meat, if using; stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
3. Serve topped with rye croutons and bacon, if desired.

*Note: To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.
**Substitute 1 can (14 ounces) chicken broth for the beer and chicken broth in the above recipe.

Source: Aunt Nellie's® (Seneca Foods Corporation)

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