German Potato Salad Soup

Preparation Time: 15 minutes, Cooking Time: 15 minutes.


  • 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


Makes 4 servings (about 1-1/2 cups each).

  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, and 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.

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

**You may substitute an equal amount chicken broth for the beer, if desired.

Nutrition Information

Per serving (1/4 of recipe): 312 calories; 5 g protein; 55 g carbohydrate;  7 g fat;  1174 mg sodium;  8 mg cholesterol;  2 g dietary fiber;  0.50 mg iron; 0.04 mg thiamin;  1247 IU vitamin A;  28 mg vitamin C.