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Potato soup is enjoyed all over Germany. This version takes no more than 10 minutes to prepare from start to finish.
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| What You Need: |
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2 knockwurst, sliced
½ cup chopped celery
¼ cup minced onion
½ teaspoon caraway seed
2 tablespoons butter or margarine
2 cans (10¾ ounces each) condensed cream of potato soup
1½ soup cans milk
¼ cup chopped parsley
Pumpernickel croutons
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| How To Cook: |
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1. Brown knockwurst in a large saucepan.
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2. Add celery, onion, caraway seed and butter; cook until tender.
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3. Blend in soup, milk and parsley; heat, stirring occasionally.
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4. Serve garnished with croutons made from leftover pumpernickel bread.
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