Potato Soup with dumplings

More sharing options

Share on Twitter

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Potato Soup with dumplings calories by ingredient

Introduction

This is a comfort food in my family so I have made substitutions where I could to make it healthier. It is delicious this way too. This is a comfort food in my family so I have made substitutions where I could to make it healthier. It is delicious this way too.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 slice bacon

1 tbsp olive oil (or whatever is necessary)

1 cup chopped onions

1 cup chopped celery

8 med sized white potatoes

8 cups water

1 can non-fat evaporated milk

fresh dill for garnish

Dumplings:

2 large eggs

1/4 tsp salt

1/2 to 3/4 cup flour (see cooking instructions)

water (see cooking instructions)

Directions

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.