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.
