Potato Soup With Dumplings Recipes

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POTATO DUMPLING SOUP



Potato Dumpling Soup image

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

1 stick (1/2 cup) butter
2 potatoes, peeled and cut into 1/2-inch cubes
1/2 cup finely chopped onion
2 cups milk
1/4 teaspoon black pepper
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
5 cups chicken broth, divided
1 carrot, peeled and thinly sliced
1 teaspoon chopped fresh parsley
1 tablespoon cornstarch

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.

POTATO DUMPLINGS



Potato Dumplings image

Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.

Provided by Helen

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 8

Number Of Ingredients 4

2 large potatoes, peeled and chopped
1 cup self-rising flour
1 egg
8 large seasoned croutons

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
  • In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
  • Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g

DUMPLING SOUP



Dumpling Soup image

My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.

Provided by KB COUNTRYGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
1 egg
¾ cup water, or as needed
6 medium potatoes - peeled and cubed
1 teaspoon salt
8 cups water
2 tablespoons butter or margarine
4 ounces sliced bacon, diced
1 large onion, chopped

Steps:

  • In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
  • Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
  • When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.8 g, Cholesterol 54.1 mg, Fat 16 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 6 g, Sodium 1077.8 mg, Sugar 2.9 g

CHICKEN SOUP WITH POTATO DUMPLINGS



Chicken Soup with Potato Dumplings image

Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups biscuit/baking mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

POTATO SOUP WITH OLD-FASHIONED DUMPLINGS



Potato Soup With Old-Fashioned Dumplings image

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

2 (14 ounce) cans reduced-sodium chicken broth
1 (1 7/8 ounce) package white sauce mix
4 cups chopped potatoes
1 cup chopped onion
1 cup diced cooked ham or 1 cup Canadian bacon
1 (12 ounce) can evaporated milk
1/2 teaspoon white pepper or 1/2 teaspoon black pepper
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons vegetable oil

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

CREAMY POTATO SOUP WITH DUMPLINGS



Creamy Potato Soup With Dumplings image

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

1 cup diced celery
1/2 cup water
8 -10 potatoes, peeled and cubed
1 medium onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
water (just enough to cover potatoes)
3 cups milk
1 cup sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon parsley flakes
1/2 teaspoon summer savory (optional)
1 egg
1/2 cup milk

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.

PORTUGUESE POTATO DUMPLING SOUP



Portuguese Potato Dumpling Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h38m

Yield 2 quarts

Number Of Ingredients 16

2 large baking potatoes (about 1 3/4 pounds)
2 teaspoons salt
2 to 3 ounces diced ham, ground in a food processor to equal 1/3 cup
1/2 cup grated Parmesan
2 large eggs, lightly beaten
2 tablespoons unsalted butter
1/4 teaspoon freshly grated nutmeg
1 cup all-purpose flour
2 1/2 cups reduced-sodium beef broth
2 cups reduced-sodium chicken broth
1 1/2 cups water
1 cup diced yellow onion
1 cup peeled, sliced carrots
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
6 tablespoons vegetable oil

Steps:

  • Wash the potatoes and place in a small saucepan. Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender. Drain.
  • Peel potatoes while they are still warm. (Not too hot, or you might burn your hands.) Place the peeled potatoes in a ricer over a small bowl and push through. Alternatively, using the back of a spoon or a rubber spatula, mash the potatoes through the holes in a colander into a bowl set below it. You can mash the potatoes by hand, but the dumplings won't be as fluffy.
  • Add the ham, Parmesan, beaten eggs, butter, nutmeg, and the remaining 1 teaspoon of salt to the mashed potatoes. Mix well to combine.
  • Line a small baking sheet with paper towels, and place the flour in a small mixing bowl.
  • Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each. Toss each dumpling in the flour, shake off the excess flour and place on the prepared baking sheet. Set aside.
  • In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots, parsley and cilantro. Bring to a boil and boil for 10 minutes. Turn off the heat and cover to keep warm.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat. Add 1/3 of the potato dumplings to the skillet, leaving enough room to turn them. Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer to a paper towel-lined plate or baking sheet. Continue to brown the remaining dumplings, using 2 tablespoons of the oil for each batch.
  • Heat the beef-chicken stock over medium-high heat until simmering, Using a ladle, carefully place the dumplings into the simmering stock. Simmer dumplings for 3 to 5 minutes. Serve immediately since the dumplings are fragile.

POTATOE SOUP WITH OLD FASHIONED DUMPLINGS RECIPE



Potatoe Soup with Old Fashioned Dumplings Recipe image

Provided by Cathysr

Number Of Ingredients 7

2 14 oz. cans of chicken broth OR 3/5 cups chicken stock
1 1.8 oz envelope of White Sauce Mix
4 Large chopped potatoes
1 cup chopped onion
1 cup diced ham or canadian bacon
1 12 oz. can evaporated milk
old fashioned dumplings 1/4 cup snipped parsley

Steps:

  • Mix broth and white sause mix until smooth in dutch oven Stir in Potato, onion, ham, milk. Bring to boil. Reduce heat, cover and simmer 15 minutes. Drop rounded teaspoon fulls onto hot soup. Return to boiling. Reduce heat and simmer uncovered for 10 to 15 minutes or until potatoes are cooked and fork inserted into dumpling comes out clean. Old fashioned dumplings stir together: 1.5 cups flour 1 teaspoon baking powder 1/4 teaspoon salt Make a well in center of flour mixture In a small bowl lightly beat 1 egg, 1/2 cup milk and 2 tablespoons of vegetable oil. Add mixture to flour mixture. Stir with fork until flour is moistened.

SWEDISH POTATO DUMPLING SOUP



Swedish Potato Dumpling Soup image

Family and friends gather around our table throughout the year to enjoy good company and great food. As part of our traditional Christmas Eve meal, I serve this hearty soup.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 19

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
6-1/2 cups water
2 teaspoons salt, optional
2 celery ribs, quartered
1 medium carrot, quartered
1 small onion, peeled
4 whole peppercorns
2 whole cloves
2 whole allspice
2 chicken bouillon cubes
1 package (9 ounces) frozen cut green beans
1 package (12 ounces) frozen noodles
DUMPLINGS:
2 medium potatoes, cooked and mashed (without added milk or butter)
1 egg, beaten or egg substitute equivalent
2 tablespoons half-and-half cream
1 teaspoon sugar
1/4 teaspoon salt, optional
1/2 cup all-purpose flour

Steps:

  • In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and slowly bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; set aside until cool enough to handle., Strain broth, discarding vegetables and seasonings. Add enough water to make 8 cups; return to kettle. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; add to kettle along with beans and noodles. Bring to a boil; cook for 20 minutes., For dumplings, combine the potatoes, egg, cream, sugar and salt if desired in a medium bowl. Gradually add flour to make a stiff dough (it should form a peak when spoon is lifted). Drop by teaspoons into boiling soup. Cover and simmer for 3 minutes.

Nutrition Facts : Calories 192 calories, Fat 6g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 62mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

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