Best 7 Potato Soup With Butter Dumplings Recipes

POTATO SOUP WITH DUMPLINGS

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 WHOLE WHEAT BUTTER DUMPLINGS

Steps:

• Boil potatoes in water until able to press with a fork.
• Do not drain.
• In a second pan, melt butter over low heat and add flour, salt,& pepper.
• Stir until smooth& thick.
• Add milk (a little bit at a time) and continue to heat the sauce, mixing constantly until it is fairly thick and hot.
• Add sauce to potatoes (still in the water) and bring to a boil.
• While waiting for potatoes to boil, make the dumpling mixture.
• Cream butter with eggs.
• Stir in whole wheat flour and salt.
• When soup boils, spoon in dumpling batter.
• Cover kettle, and let simmer for 8 to 10 minutes.
• Note: I sometimes throw in a cup of corn and/or peas, or cut up a couple stalks celery to add colors and flavors.

POTATO SOUP WITH BUTTER DUMPLINGS

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.

PORTUGUESE POTATO DUMPLING SOUP

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.

POTATO SOUP WITH BUTTER DUMPLINGS

Steps:

• Melt butter in large soup pot; add onion and sauté until tender. Add water; bring to a boil and add potatoes, celery, salt, pepper and parsley. Reduce heat and simmer 15 minutes. Drop dumpling batter into soup by teaspoons. Cover and simmer 10 minutes. Remove from heat and gradually stir in sour cream. Heat thoroughly, but do not boil.

DUMPLING SOUP

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.

CREAMY POTATO SOUP WITH DUMPLINGS

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.