German Spaetzle and Potato Soup
|Potatoes||3 Medium, peeled and cut into 1/2-inch cubes|
|Leeks/1 medium-sized onion||2 , chopped (White Part Only)|
|Celery rib||1 , scraped and chopped|
|Beef broth||8 Cup (128 tbs)|
|Cooked spaetzle||2 Cup (32 tbs)|
|Diced cooked beef/Lamb||2 Cup (32 tbs)|
In a large heavy pot, melt the butter, add the potatoes, leeks, and celery, sprinkle lightly with salt and pepper, and cook until the celery is soft.
Add the broth and simmer for 20 minutes, or until the potatoes are tender.
Taste for seasoning.
Stir in the spaetzle and the meat; simmer just long enough to heat the spaetzle and the meat.