Homemade Potato Soup With Dumplings Breanna Carltonw Recipe 55

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POTATO DUMPLING SOUP



Potato Dumpling Soup image

Put on your woolies and bundle up, 'cause our Potato Dumpling Soup is a Fargo favorite that's full of comfort. Between the rich broth and the homemade dumplings, we can't decide what we like best about this dish. All we know is that it's sure to help warm you up, from the inside out!

Provided by Ginsburg Enterprises

Categories     Soups

Number Of Ingredients 13

1 stick (1/2 cup) butter
2 potatoes, peeled and cut into 1/2-inch cubes
1/2 cup finely chopped onion
2 cups milk
1/4 teaspoon black pepper
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
5 cups chicken broth, divided
1 carrot, peeled and thinly sliced
1 teaspoon chopped fresh parsley
1 tablespoon cornstarch

Steps:

  • In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.
  • In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands). Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.
  • In a soup pot over medium-high heat, bring 4-1/2 cups chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. In a small bowl, whisk remaining 1/2 cup broth and cornstarch until smooth. Add potato mixture, cornstarch mixture and parsley to soup pot and heat 5 minutes, stirring occasionally or until heated through.

CREAMY POTATO SOUP WITH DUMPLINGS



Creamy Potato Soup With Dumplings image

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

1 cup diced celery
1/2 cup water
8 -10 potatoes, peeled and cubed
1 medium onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
water (just enough to cover potatoes)
3 cups milk
1 cup sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon parsley flakes
1/2 teaspoon summer savory (optional)
1 egg
1/2 cup milk

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 BUTTER DUMPLINGS



Potato Soup With Butter Dumplings image

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

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
6 cups cubed peeled potatoes
4 cups water
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/8 teaspoon nutmeg
2 tablespoons butter
2 beaten eggs
3/4 cup sour cream
2 tablespoons snipped parsley

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.

HOMEMADE POTATO SOUP WITH DUMPLINGS (BREANNA CARLTON)W RECIPE - (5/5)



HOMEMADE POTATO SOUP WITH DUMPLINGS (Breanna Carlton)w Recipe - (5/5) image

Provided by LADONMANK

Number Of Ingredients 13

DUMPLINGS:
3 lg. potatoes
1 tsp. sugar
1 med. onion
1 tbsp. butter
1 can evaporated milk
1 tsp. parsley flakes
1 tsp. salt
Dash of pepper
1 egg
1 c. flour
Dash of salt
Dash of pepper

Steps:

  • Peel potatoes and dice onion. Place in large saucepan and add the sugar, salt and pepper. Cover with just enough water to cover the top of the potatoes and boil until potatoes are cooked. When cooked, DO NOT DRAIN, add evaporated milk, butter and parsley flakes. Bring to a boil and quickly turn down to simmer. While soup is cooking, make dumplings. Mix ingredients until it forms a smooth dough ball. With fork, scrape off the dough into medium pieces into soup. They usually harden in the soup quickly. Test to be sure.

POTATO SOUP WITH OLD-FASHIONED DUMPLINGS



Potato Soup With Old-Fashioned Dumplings image

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

2 (14 ounce) cans reduced-sodium chicken broth
1 (1 7/8 ounce) package white sauce mix
4 cups chopped potatoes
1 cup chopped onion
1 cup diced cooked ham or 1 cup Canadian bacon
1 (12 ounce) can evaporated milk
1/2 teaspoon white pepper or 1/2 teaspoon black pepper
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons vegetable oil

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

ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

POTATO DUMPLING SOUP RECIPE - (4.6/5)



Potato Dumpling Soup Recipe - (4.6/5) image

Provided by kayjayjohnson

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1/2 cup milk
2 tablespoons cooking oil
2 14 - ounce can reduced-sodium chicken broth or 3-1/2 cups chicken stock
1 1.8 - ounce white sauce mix
4 medium potatoes, chopped (4 cups)
1 large onion, chopped (1 cup)
1 cup diced cooked ham or Canadian-style bacon
1 12 - ounce can evaporated milk
1/2 teaspoon ground white or black pepper
1/4 cup snipped fresh parsley

Steps:

  • For dumplings: In a medium mixing bowl, stir together the flour, baking powder and salt. Make a well in the center of the mixture. In a small mixing bowl, stir together the egg, milk and oil. Add to the flour mixture; mix well. Cover; set aside. For soup: In a 4-quart Dutch oven, gradually stir chicken broth into white sauce mix until mixture is smooth. Stir in potatoes, onion, ham, evaporated milk and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. Drop rounded teaspoons of dough into the soup (don't worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until potatoes are tender and a toothpick inserted near the center of a dumpling comes out clean. Sprinkle with parsley. Makes 10 side-dish servings (10 cups).

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