POTATO SOUP WITH DUMPLINGS
I adopted this recipe found on the site. It is very similar to the one my mother always made. I added more celery, potatoes and onions to better reflect my Mom's original recipe. I have always served this with her dumplings. They are added to the soup after it cooked and cooked for an additional 10-12 minutes with lid on pot...
Provided by Patty Ward
Categories Cream Soups
Time 50m
Number Of Ingredients 15
Steps:
- 1. In a large pot put potatoes, celery, and onions with enough water to just cover vegetables. Bring water to boil and cook just until vegetables are tender, about 15-20 minutes.
- 2. Do not drain vegetables! Add the milk to veggies in pot and lower temp. to medium. You just want the soup to bubble at this point. Add the butter and thicken with the cornstarch and water until smooth. Check the broth and add additional salt and pepper if needed.
- 3. Put the whipped eggs, and onion powder, salt and pepper, and dried parsley in a bowl. I also add several spoons of water at this point as well. Mix all together.
- 4. Mix flour and baking powder and start adding to your egg mixture. Put in about 1/3 and whisk with the fork, it will be pretty wet at first but keep adding the flour mixture until it completely pulls away from side of bowl and sticks to fork tines.
- 5. Go to the soup pot and using a spoon - dipped in broth first - drop by spoonfuls onto top of soup until the bowl is empty. If there is "loose" flour in the bowl, just dump that in too as it will help to thicken the broth. Put the lid on the pot and DO NOT peek or remove lid for 12 minutes! Make sure the broth was just bubbling when you add the dumpling mix. You do not want the pot to boil over... I have done that and cleaning up the stove will make me very angry... :)
- 6. When you remove the lid, you should see a lot of little dumplings floating around on top. If you want it still thicker, just add more of the cornstarch/water. I also put in a couple more TBLS of butter.
- 7. We like this with a small salad to start and a French baguette with some more butter. Like Paula Deen says "ya'll can't ever have too much butter".
SIMPLE MEAT AND POTATO SOUP
A simple meat and potato soup that my husband's father used to make for him when he was a child.
Provided by Durham1222
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
- Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 41.3 g, Cholesterol 71 mg, Fat 14 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 137.8 mg, Sugar 3.1 g
POTATO SOUP WITH BUTTER DUMPLINGS
This has been a family favorite for years. I got the recipe from a 1983/1984 issue of 'Country Cooking'. I usually make it in the crockpot and allow much more time to cook. It's a budget saver and kid pleaser too! The flavor is rich and 100% comfort food and the dumplings, oh, the dumplings!! Enjoy!!
Provided by Pam in the Kitchen
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
- Add potatoes, water, salt, and pepper.
- Bring to boiling,
- Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
- Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
- Using a scant teaspoon for each, drop dumplings into bubbling soup.
- Cover, simmer 10 minutes.
- Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
- Heat through, but do not boil.
- Serve in bowls; sprinkle with parsley.
CREAMY POTATO SOUP WITH DUMPLINGS
This recipe is basic. You can add carrots and other veggies and herbs to your taste. This is basic, but delicious!
Provided by Cheryl E
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To make soup: boil celery in the water until just tender, DO NOT DRAIN.
- Add all ingredients and cover with remaining water"just enough" to cover veggies.
- Boil on medium high till tender, (approximately 10 minutes).
- Mash slightly to eliminate chunks.
- Add milk and set aside.
- To make dumplings, sift together dry ingredients.
- Stir in herbs.
- Beat egg and milk together and add to dry ingredients.
- Stir just until moistened.
- Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
- Drop dumplings by tablespoonful into liquid.
- Cover tightly and simmer gently for 20-minutes--do not lift lid.
- ENJOY.
POTATO SOUP WITH OLD-FASHIONED DUMPLINGS
Make and share this Potato Soup With Old-Fashioned Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
- Stir in potato, onion, ham, evaporated milk, and pepper.
- Bring to boiling, decrease heat.
- Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
- Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
- Make a well in the center of the flour mixture.
- In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
- Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
- Using rounded teaspoonfuls, drop dumping dough onto hot soup.
- Return to boiling, decrease heat.
- Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
- If desired, sprinkle with fresh snipped parsley.
Nutrition Facts : Calories 426, Fat 15.5, SaturatedFat 5.7, Cholesterol 71.4, Sodium 300.2, Carbohydrate 52.4, Fiber 3.5, Sugar 2.2, Protein 19.8
POTATO SOUP WITH MEAT DUMPLINGS
What's for dinner? Souper Soup! I hate to confess this, but I love dipping fresh crusty rye bread in this soup.
Provided by Lorac
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook leeks and onion in oil over moderate heat until onions are transparent.
- Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
- Combine meatball ingredients and shape into walnut sized balls.
- Drop into soup mixture and simmer uncovered 10- 15 minutes.
- Add tomatoes, cook 2 minutes, add parsley and serve.
POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a gentle boil.
- Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
- Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
- Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.
POTATO DUMPLINGS
Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.
Provided by Helen
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
- Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g
CHICKEN SOUP WITH POTATO DUMPLINGS
Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
POTATO DUMPLINGS
My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!
Provided by M. G.
Categories Healthy
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel 10-12 medium potatoes (about 7 cups).
- In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
- In a separate small bowl -- mix the eggs and salt and pepper.
- Pour the egg mixture over the shredded potatoes and using your hands, mix well.
- Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
- Fill a large pot 3/4 full with water and bring to a boil.
- Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
- Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
- Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
- Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!
Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1
POTATO SOUP W/ DUMPLINGS
Make and share this Potato Soup W/ Dumplings recipe from Food.com.
Provided by Andreaboyd
Categories Low Protein
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- In a kettle combine the first 6 ingredients; bring to a boil.
- reduce heat simmer till potatoes are tender about 1 hours
- with a potato masher puree most of the potatoes.
- For dumplings combine egg, water, salt, and flour. Stir until smooth and stiff.
- Drop teaspoon into boiling soup. cover and simmer until dumplings are cooked thourgh about 15 minute.
Nutrition Facts : Calories 339.8, Fat 20.5, SaturatedFat 3.7, Cholesterol 30.2, Sodium 588.6, Carbohydrate 34.6, Fiber 3.6, Sugar 1.7, Protein 5.4
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