Potato & Dumpling Soup

Here is a hardy and filling recipe for potato soup.  This can be eaten alone, as a side dish, or just add a salad.  There are so many variations that can be made to this soup and this particular variation is the original recipe with the added dumplings.  If you want to make a more healthy version of this recipe you can always add some vegetables like broccoli or cauliflower and maybe some ham to make a great one dish meal.  My family likes it just the way it is with some hot rolls or just crackers.  To me, this is comfort food at it's best!  :) 

Make dough for drop dumplings:

1 c. flour

1 tsp. salt

2 eggs

Combine all ingredients and add enough cold water 1 Tbsp. at a time to make a

stiff, sticky dough.   Set aside.

Ingredients for soup:

½ tsp. salt

4 ribs of celery

1 small onion – diced

1 to 1 ½ cups of sliced carrots (I use baby carrots)

Peel and dice about 5 medium potatoes rinse and set aside in some water.

2 Tbsp butter

2 Tbsp. dried parsley

¼ c. canned milk

Salt & Pepper to taste

Fill a 2 qt. pan ¾ of the way full with water, add celery, onion & carrots.  Bring water to a boil.  Once it reaches a rapid boil, drop approx. ¼ tsp.  of dough into boiling water  until you have used all the dough.  Reduce heat a little bit and let that cook for about 20 to 30 minutes.  After the 20 to 30 minutes add potatoes, butter, &  parsley.   Cook just until the potatoes are done but firm – you don’t want then mushy.  Take off the heat and slowly add canned milk if you want it thicker you can add 1 tsp of cornstarch mixed with a little bit of water.