German Potato Soup w/ Homemade Noodles

I know I've said this before, repeatedly, but I created this recipe based on several I found online.  Then toss in a pinch of family history!  Speaking of family history, I fully intend to do some new Hengst family recipes soon.  It's pumpkin time so I foresee pumpkin roll and pumpkin whoopie pies in our future!

My co-workers are often my motivation (guinea pigs) for new recipes.  We celebrate birthdays with themes.  One such theme was German food!  It's a creamy potato soup with lots of bacon and homemade spaetzle noodles.  This was a hit and has made many recurrences!

1 Pound Bacon, chopped
2 or 3 Large Potatoes, diced (some finely diced)
1 Large Sweet Onion, diced
1 Carton Swanson Unsalted Chicken Stock

4 Cups Milk
2 cups Heavy Cream
Salt and Pepper, to taste

Directions
Chop the bacon into 1/2" pieces, I use kitchen shears because cutting bacon is nearly impossible!  Fry the bacon pieces until browned. You may have to do this in batches if you double the recipe.  Stir in the potatoes and onion. Cook 10 minutes stirring often, until onions are tender. Add chicken stock and continue 10 minutes.
Add milk, cream and salt and pepper. Simmer 20 minutes, without boiling until potatoes are tender. Soup will be runny until you add the noodles.  I've tried skipping the noodles, because honestly they are the hardest part of the recipe.  I abandoned that idea quickly.  This soup needs the noodles!  And no, you can't just buy them.  There's a secret ingredient!













Noodles
2 Cups All-Purpose Flour
2 Eggs
1 Cup Water
1 Pinch Salt
1 Pinch All Spice

Bring a separate pot of water to a boil. I use a small sized saucepan because it's easier to corral the little noodles and scoop them out!  Combine all ingredients together.  Drop by 1/4 cup into a potato ricer or spaetzle maker and squeeze pasta strands into boiling water. Stir to break up the little guys.  When they float to the top, scoop them out with a holey spoon...did I just say holey?  I think the rest of the world calls it a slotted spoon.  I can't be sure.  I've even found myself asking for a "getter" when what I really need is a serving spoon.  I am my mother, and I wouldn't change that for the world!
Tangent, I'm back!  Dump batch by batch into the potato soup. Continue until all dough is used!  This is super good warmed up the next day.  The All Spice is good stuff!  It's used in good spaetzle recipes and is the reason you MUST make your own noodles!  Salt and pepper to taste.  I feel strongly that potatoes need lots of salt, but salt at your own discretion!

I suppose you could skip the noodles and do like my Gramma did.  She would fry the bacon and then sprinkle in some flour.  She would stir it until all of the flour was dissolved.  If she wanted a white potato soup she would add the milk pretty soon after.  Sometimes she would make a brown potato soup and let the flour brown a bit before adding milk.  Some of my best inventions happen by mistake.  I wonder if that's where the brown potato soup comes from!  No matter how you make it, enjoy!