Ingredients For Potato Dumpling Soup

  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 2/3 cup whole milk
  • 1 tbs. unsalted butter
  • 1 cup chopped onion
  • 2 1/2 cups diced peeled potatoes
  • 3 1/2 cups chicken broth
  • 2 bay leaves
  • 1 1/2 cups half and half
  • 10.75 oz. can cream of chicken soup
  • 1/4 tsp. black pepper

Step By Step Directions: Potato Dumpling Soup

1 In a mixing bowl, add the all-purpose flour, baking powder, and salt. Stir until combined. Add the egg and milk to the bowl. Using a fork, stir until the dough is moistened and combined. Cover the bowl and set the dough aside while you prepare the rest of the dish.

2 In a dutch oven over medium heat, add the butter. When the butter melts, add the onion. Saute the onion for 5 minutes. Add the potatoes, chicken broth, and bay leaves to the pan. Bring the potatoes to a boil and reduce the heat to low. Place a lid on the pan and simmer the potatoes for 15 minutes. The potatoes should be tender. Remove the bay leaves and discard.

3 Drop the dough by teaspoonfuls onto the hot broth. Do not put the lid back on the pan, and do not stir the dumplings. Bring the dumplings to a boil and reduce the heat to low. Cook for 15 minutes or until the dumplings are tender and floating in the broth.

4 In a mixing bowl, add the half and half, cream of chicken soup, and black pepper. Whisk until combined and add to the pan. Gently stir until all the ingredients are combined.

5 You do not want to break the tender dumplings apart while stirring. Cook for 5 minutes or until the soup is thoroughly heated. Remove the pan from the heat and serve.

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