Potato Soup with Dumplings
- Number of Servings: 4
Ingredients
3 medium potatoes, peeled and diced1 small onion, diced1 C. Flour4 Oz Velveeta Cheese1.5 C. Milk (2%)Water, enough to cover potatoes and to add to dumpingssalt and pepper (I use celery salt in the broth to give it more flavor)
Peel and dice 3 medium potatoes, throw into a medium sized pot and cover with cold water. Small dice one small onion and add to pot, add some salt and pepper. Bring to a boil, boil about 10 minutes until potatoes are soft.
While potatoes and onions are boiling cut up 4 oz. of Velveeta into small pieces, set aside. In a small bowl mix 1 C. Flour with a small amount of flour to make a thick dough, add a small amount of salt and pepper, set aside. When potatoes have boiled for 10 minutes using a fork gather a small amount of dough and ripple it through the soup. Do this until all the dough is added to the soup. Add the cheese and milk and bring back up to temp. Enjoy.
Serving Size: makes 4 servings
While potatoes and onions are boiling cut up 4 oz. of Velveeta into small pieces, set aside. In a small bowl mix 1 C. Flour with a small amount of flour to make a thick dough, add a small amount of salt and pepper, set aside. When potatoes have boiled for 10 minutes using a fork gather a small amount of dough and ripple it through the soup. Do this until all the dough is added to the soup. Add the cheese and milk and bring back up to temp. Enjoy.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 349.2
- Total Fat: 5.8 g
- Cholesterol: 17.3 mg
- Sodium: 448.2 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 4.7 g
- Protein: 15.7 g
Member Reviews