Potato Soup with Whole Wheat Butter Dumplings |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A thick potato soup that goes over well on a cold day. Ingredients:
6 potatoes, medium size,diced |
1/2 cup butter |
3/4 cup whole wheat flour |
1 1/2 teaspoons salt |
pepper (to taste) |
6 cups milk |
2 tablespoons butter |
2 eggs |
6 tablespoons whole wheat flour |
1/4 teaspoon salt |
Directions:
1. Boil potatoes in water until able to press with a fork.
2. Do not drain.
3. In a second pan, melt butter over low heat and add flour, salt,& pepper.
4. Stir until smooth& thick.
5. Add milk (a little bit at a time) and continue to heat the sauce, mixing constantly until it is fairly thick and hot.
6. Add sauce to potatoes (still in the water) and bring to a boil.
7. While waiting for potatoes to boil, make the dumpling mixture.
8. Cream butter with eggs.
9. Stir in whole wheat flour and salt.
10. When soup boils, spoon in dumpling batter.
11. Cover kettle, and let simmer for 8 to 10 minutes.
12. Note: I sometimes throw in a cup of corn and/or peas, or cut up a couple stalks celery to add colors and flavors.
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