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Potato Soup with Butter Dumplings

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Submitted by moose

YIELD

10 servings

PREP

15 min

COOK

40 min

READY

60 min

Ingredients

¼ 59
CUP ML BUTTER
1 1
MEDIUM MEDIUM ONIONS
chopped
4 946
CUPS ML WATER
3 3
LBS LBS POTATOES
peeled and diced *
1 1
STALK STALK CELERY
chopped *
1 15
TABLESPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
1 1
X X DUMPLINGS
batter *
8 231.2
OUNCES ML/G SOUR CREAM
Dumpling batter
2 3E+1
TABLESPOONS ML BUTTER
softened
¼ 59
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 2
LARGE LARGE EGGS
beaten
¼ 1.3
TEASPOON ML SALT
1 1
DASH DASH NUTMEG
ground *

Directions

Melt butter in large soup pot; add onion and sauté until tender.

Add water; bring to a boil and add potatoes, celery, salt, pepper and parsley.

Reduce heat and simmer 15 minutes.

Drop dumpling batter into soup by teaspoons.

Cover and simmer 10 minutes.

Remove from heat and gradually stir in sour cream.

Heat thoroughly, but do not boil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 144 79% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 836mg 35%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 9% Vitamin C 3%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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