Potato Soup with drop dumplings (Homemade)

Organic All-Purpose White Flour, 3 cup (remove)
Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g), 3 serving (remove)
Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv, 6 serving (remove)
6 cups of water
*Russet Potato, medium, raw, 4 serving (remove)
*Velveeta Light Cheese Product, 3 oz (remove)

Add an Ingredient

Using a fork, mix flour and eggs in medium bowl until blended. Set aside to allow flour to absorb all of the egg.
Peel 4 medium size russet potatoes, cube, cover with water, just enough to cover potatoes.
Add 6 cups of chicken broth and 6 cups of water to large pot, bring to boil.
Add rivulets (drop dumplings) a fork full at a time. Stir with each addition. Lower heat and allow dumplings to cook.
In separate pot, cook potatoes until soft.
When the dumplings are cooked through, add cooked potatoes and cooking water to dumpling pot.
Stir to mix dumplings and potatoes.
Remove from heat and add Velveeta cheese.
Stir to mix melted cheese to soup.

Serving Size: Makes 18-1 cup servings

Number of Servings: 18

Recipe submitted by SparkPeople user SPEDED2.