- 3 cups peeled and cubed potatoes
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cube chicken bouillon
- 1 cup water
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 2 teaspoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded American cheese
- 1 cup chopped ham or bacon
Directions: In a large stock pot, add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper, and simmer until vegetables become tender. In a separate bowl, mix flour and milk. Once well blended, add to soup mixture and cook until soup becomes thick. Stir in cheese, cooked ham or hamburger, and simmer until cheese is melted.
When pairing wine with a dish like potato soup, the two primary aspects to consider are the rich, thick texture and the overall saltiness of the dish. An off-dry Riesling acts to counterbalance the saltiness of the ham and bacon, as well as the heavy texture of the soup. While it may seem unusual, this is a natural pairing often found in Southern Germany.