POTATO SOUP WITH EGG DUMPLNGS
Delicious and flavorful soup with the surprising egg dumplings!
Provided by Terri Steffes
Time 22m
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter in a medium-sized cooking pot.
- Cook onions until softened in butter.
- Add water to onions
- Add potatoes and cook until fork-tender.
- In a separate bowl, beat egg and flour together.
- Drain water, add milk.
- Bring to a boil.
- Scoop out a half teaspoon of the egg dough and drop it into the hot milk. Continue to do so until all the dough is used.
- Cook 5 minutes.
- Salt and pepper to taste.
Nutrition Facts :
POTATO DUMPLING SOUP
Put on your woolies and bundle up, 'cause our Potato Dumpling Soup is a Fargo favorite that's full of comfort. Between the rich broth and the homemade dumplings, we can't decide what we like best about this dish. All we know is that it's sure to help warm you up, from the inside out!
Provided by Ginsburg Enterprises
Categories Soups
Number Of Ingredients 13
Steps:
- In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.
- In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands). Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.
- In a soup pot over medium-high heat, bring 4-1/2 cups chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. In a small bowl, whisk remaining 1/2 cup broth and cornstarch until smooth. Add potato mixture, cornstarch mixture and parsley to soup pot and heat 5 minutes, stirring occasionally or until heated through.
MOM'S POTATO SOUP
Creamy potato and egg soup. Comforting on a cold day or night by the fire. My mother made this often for our family growing up. My husband and I love it as comfort food.
Provided by Ann Arber
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion and celery in butter til tender, not brown.
- Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
- Peel and chop eggs.
- Put back in with potates.
- Add evaporated milk, salt, pepper.
- Put little bit of butter on top of soup in bowl.
POTATO SOUP WITH DUMPLINGS
I adopted this recipe found on the site. It is very similar to the one my mother always made. I added more celery, potatoes and onions to better reflect my Mom's original recipe. I have always served this with her dumplings. They are added to the soup after it cooked and cooked for an additional 10-12 minutes with lid on pot...
Provided by Patty Ward
Categories Cream Soups
Time 50m
Number Of Ingredients 15
Steps:
- 1. In a large pot put potatoes, celery, and onions with enough water to just cover vegetables. Bring water to boil and cook just until vegetables are tender, about 15-20 minutes.
- 2. Do not drain vegetables! Add the milk to veggies in pot and lower temp. to medium. You just want the soup to bubble at this point. Add the butter and thicken with the cornstarch and water until smooth. Check the broth and add additional salt and pepper if needed.
- 3. Put the whipped eggs, and onion powder, salt and pepper, and dried parsley in a bowl. I also add several spoons of water at this point as well. Mix all together.
- 4. Mix flour and baking powder and start adding to your egg mixture. Put in about 1/3 and whisk with the fork, it will be pretty wet at first but keep adding the flour mixture until it completely pulls away from side of bowl and sticks to fork tines.
- 5. Go to the soup pot and using a spoon - dipped in broth first - drop by spoonfuls onto top of soup until the bowl is empty. If there is "loose" flour in the bowl, just dump that in too as it will help to thicken the broth. Put the lid on the pot and DO NOT peek or remove lid for 12 minutes! Make sure the broth was just bubbling when you add the dumpling mix. You do not want the pot to boil over... I have done that and cleaning up the stove will make me very angry... :)
- 6. When you remove the lid, you should see a lot of little dumplings floating around on top. If you want it still thicker, just add more of the cornstarch/water. I also put in a couple more TBLS of butter.
- 7. We like this with a small salad to start and a French baguette with some more butter. Like Paula Deen says "ya'll can't ever have too much butter".
POTATO SOUP WITH DUMPLINGS
My Mom use to make this for us and now that i am a Mom i make this quite often and everyone loves it, and usually no leftovers.
Provided by Eve Peterson
Categories Vegetable Soup
Number Of Ingredients 8
Steps:
- 1. Cut and peel potatoes and put into crock pot. Add milk and spices. Cook on low 3 to 4 hours.
- 2. When done cooking, mix up flour and egg to make dumplings, pour into slow cooker and cook additional 15 minutes or so until tender.
CREAMY POTATO SOUP WITH DUMPLINGS
This recipe is basic. You can add carrots and other veggies and herbs to your taste. This is basic, but delicious!
Provided by Cheryl E
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To make soup: boil celery in the water until just tender, DO NOT DRAIN.
- Add all ingredients and cover with remaining water"just enough" to cover veggies.
- Boil on medium high till tender, (approximately 10 minutes).
- Mash slightly to eliminate chunks.
- Add milk and set aside.
- To make dumplings, sift together dry ingredients.
- Stir in herbs.
- Beat egg and milk together and add to dry ingredients.
- Stir just until moistened.
- Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
- Drop dumplings by tablespoonful into liquid.
- Cover tightly and simmer gently for 20-minutes--do not lift lid.
- ENJOY.
MOM'S POTATO & DUMPLING SOUP RECIPE - (4.6/5)
Provided by SMorrissey
Number Of Ingredients 8
Steps:
- Cook cubed potatoes until soft in just enough water to cover. Meanwhile, cook onions in butter till soft but not brown. Empty some of the water but keep most and add enough milk to taste. Add the butter and onion mixture. Add finished dumplings. Dumplings: mix eggs salt and flour (consistancy of thick paste) and drop by teaspoons in boiling water and simmer for at least 15 min. Add to soup.
POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a gentle boil.
- Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
- Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
- Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.
POTATO SOUP WITH OLD-FASHIONED DUMPLINGS
Make and share this Potato Soup With Old-Fashioned Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
- Stir in potato, onion, ham, evaporated milk, and pepper.
- Bring to boiling, decrease heat.
- Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
- Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
- Make a well in the center of the flour mixture.
- In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
- Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
- Using rounded teaspoonfuls, drop dumping dough onto hot soup.
- Return to boiling, decrease heat.
- Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
- If desired, sprinkle with fresh snipped parsley.
Nutrition Facts : Calories 426, Fat 15.5, SaturatedFat 5.7, Cholesterol 71.4, Sodium 300.2, Carbohydrate 52.4, Fiber 3.5, Sugar 2.2, Protein 19.8
POTATO SOUP WITH BUTTER DUMPLINGS
This has been a family favorite for years. I got the recipe from a 1983/1984 issue of 'Country Cooking'. I usually make it in the crockpot and allow much more time to cook. It's a budget saver and kid pleaser too! The flavor is rich and 100% comfort food and the dumplings, oh, the dumplings!! Enjoy!!
Provided by Pam in the Kitchen
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
- Add potatoes, water, salt, and pepper.
- Bring to boiling,
- Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
- Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
- Using a scant teaspoon for each, drop dumplings into bubbling soup.
- Cover, simmer 10 minutes.
- Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
- Heat through, but do not boil.
- Serve in bowls; sprinkle with parsley.
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