Potato Soup With Butter Dumplings |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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!! Ingredients:
1/2 cup chopped onion |
1/2 cup chopped celery |
1 tablespoon butter |
6 cups cubed peeled potatoes |
4 cups water |
2 teaspoons salt |
1/4 teaspoon pepper |
1/2 cup all-purpose flour |
1/8 teaspoon nutmeg |
2 tablespoons butter |
2 beaten eggs |
3/4 cup sour cream |
2 tablespoons snipped parsley |
Directions:
1. In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
2. Add potatoes, water, salt, and pepper.
3. Bring to boiling,
4. Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
5. Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
6. Using a scant teaspoon for each, drop dumplings into bubbling soup.
7. Cover, simmer 10 minutes.
8. Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
9. Heat through, but do not boil.
10. Serve in bowls; sprinkle with parsley.
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