Potato Soup With Whole Wheat Butter Dumplings Recipes

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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.

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

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.

DUMPLING SOUP



Dumpling Soup image

My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.

Provided by KB COUNTRYGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
1 egg
¾ cup water, or as needed
6 medium potatoes - peeled and cubed
1 teaspoon salt
8 cups water
2 tablespoons butter or margarine
4 ounces sliced bacon, diced
1 large onion, chopped

Steps:

  • In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
  • Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
  • When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.8 g, Cholesterol 54.1 mg, Fat 16 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 6 g, Sodium 1077.8 mg, Sugar 2.9 g

WHOLE WHEAT SOUP DUMPLINGS (STEAMED)



Whole Wheat Soup Dumplings (Steamed) image

Make and share this Whole Wheat Soup Dumplings (Steamed) recipe from Food.com.

Provided by falcocorvus

Categories     Breads

Time 13m

Yield 8 medium dumplings, 4 serving(s)

Number Of Ingredients 9

1 cup whole wheat flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk (less egg volume)
1/4 cup parsley (optional)
1/4 cup shredded cheese (optional)
2 tablespoons black pepper (optional)
2 tablespoons chopped herbs (optional)

Steps:

  • Sift all dry ingredients together into a small bowl.
  • Break egg into measuring cup and add enough milk to total 1/2 C liquid. Whisk egg and milk together.
  • Make well in center of dry ingredients and pour in wet. Stir just to combine.
  • Drop by the spoonful into simmering soup or broth. Cover and steam for 10 minutes--do not peak.
  • If adding optional items, stir them into the dry ingredients before adding liquid.

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