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Creamy Potato Soup
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A creamy potato soup made with or without dumplings.



  • Soup:
  • 1 cup (225 ml) diced celery
  • 1/2 cup (125 ml) water
  • 6 medium potatoes
  • 2 cups (475 ml) water
  • 1 medium onion (chopped)
  • 2 tsp (10 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 3 cups (700 ml) milk
  • Dumplings:
  • 1 cup (225 ml) of sifted flour
  • 1-1/2 tsp (7 ml). baking powder
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). sugar
  • 1 tsp (5 ml). parsley flakes
  • 1 egg
  • 1/2 cup (125 ml) milk
  • Cook celery in 1/2 cup (125 ml) of water just until tender. Do not drain.
  • Peel and cube potatoes and put in pot with 2 cups (475 ml) of water.
  • Add cooked celery, onions, salt and pepper.
  • Cook until potatoes are tender.
  • Mash potatoes until there are no definite cubes.
  • Sift together flour, baking powder, salt and sugar.
  • Stir in parsley flakes.
  • Beat egg and add milk.
  • Add egg and milk to dry ingredients and stir just until moist.
  • Bring soup to a boil.
  • Drop dumplings into soup using a tbsp.
  • Turn heat to simmer and cover.
  • Don't peek!!! and let simmer for 20 minutes.
This is a delicious, fast and easy recipe that goes well with a loaf of fresh italian bread. You can make it with or without dumplings and leftovers freeze well.

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