Description:

A creamy potato soup made with or without dumplings.

Source:

GiddiLynn

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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.