Potato Soup with dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 slice bacon1 tbsp olive oil (or whatever is necessary)1 cup chopped onions1 cup chopped celery8 med sized white potatoes8 cups water1 can non-fat evaporated milkfresh dill for garnishDumplings:2 large eggs1/4 tsp salt 1/2 to 3/4 cup flour (see cooking instructions)water (see cooking instructions)
1. In dutch oven or equivalent pan, saute' bacon then add oil if needed and only as much as needed to saute' onions and celery for about 5 minutes.
2. Put in 8 cups of water, add peeled/halved/sliced potatoes, cook on med-high until boiling.
3. While pot is coming to boil, carefully break eggs open into a small mixing bowl. Break yolks. Taking one half egg shell fill it with water and add 4 half shells of water to eggs. Add salt. then flour slowly, mixing to create dumpling batter. Only add enough flour to get a batter that is thick but not stiff, mixing with a fork works best.
4. Drop teaspoons of batter into boiling pot. Cook until potatoes and dumplings are done. Approx. 20 min. or less. Depends on the type of potato.
5. Add evaporated milk, stir it in and let it warm.
6. Serve with sprinkle of dill on top.
Serving size is approx. 1-1/2 cup per bowl.
Number of Servings: 8
Recipe submitted by SparkPeople user DAKOTATURTLE.
2. Put in 8 cups of water, add peeled/halved/sliced potatoes, cook on med-high until boiling.
3. While pot is coming to boil, carefully break eggs open into a small mixing bowl. Break yolks. Taking one half egg shell fill it with water and add 4 half shells of water to eggs. Add salt. then flour slowly, mixing to create dumpling batter. Only add enough flour to get a batter that is thick but not stiff, mixing with a fork works best.
4. Drop teaspoons of batter into boiling pot. Cook until potatoes and dumplings are done. Approx. 20 min. or less. Depends on the type of potato.
5. Add evaporated milk, stir it in and let it warm.
6. Serve with sprinkle of dill on top.
Serving size is approx. 1-1/2 cup per bowl.
Number of Servings: 8
Recipe submitted by SparkPeople user DAKOTATURTLE.
Nutritional Info Amount Per Serving
- Calories: 293.3
- Total Fat: 3.9 g
- Cholesterol: 55.7 mg
- Sodium: 180.9 mg
- Total Carbs: 54.1 g
- Dietary Fiber: 5.6 g
- Protein: 11.3 g
Member Reviews
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JULIES.
I think I might use chicken broth to replace the water - 11/8/07
Reply from DAKOTATURTLE (1/21/09)
I quite often leave off the bacon and use low-fat chicken broth instead of the water. I really prefer it that way. Hope you enjoy the soup also.