Potato Soup With Old Fashioned Dumplings Recipes

POTATO SOUP WITH DUMPLINGS

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".

CREAMY POTATO SOUP WITH DUMPLINGS

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

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.

OLD FASHIONED POTATO DUMPLINGS

Steps:

• Mix all ingredients together to form a soft dough.
• Drop by tablespoon full into a slightly salted boiling water.
• Cover and boil until light and fluffy (approximately 12 minutes).
• Do not lift lid or they will fall and turn out doughy.

CHICKEN SOUP WITH POTATO DUMPLINGS

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).

POTATOE SOUP WITH OLD FASHIONED DUMPLINGS RECIPE

Steps:

• Mix broth and white sause mix until smooth in dutch oven Stir in Potato, onion, ham, milk. Bring to boil. Reduce heat, cover and simmer 15 minutes. Drop rounded teaspoon fulls onto hot soup. Return to boiling. Reduce heat and simmer uncovered for 10 to 15 minutes or until potatoes are cooked and fork inserted into dumpling comes out clean. Old fashioned dumplings stir together: 1.5 cups flour 1 teaspoon baking powder 1/4 teaspoon salt Make a well in center of flour mixture In a small bowl lightly beat 1 egg, 1/2 cup milk and 2 tablespoons of vegetable oil. Add mixture to flour mixture. Stir with fork until flour is moistened.

GRANDMA'S POTATO DUMPLINGS

Steps:

• Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.