Potato Soup with Butter Dumplings
Yield
10 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 4 | cups |
water
|
|
| 3 | lbs |
potatoes
peeled and diced |
*
|
| 1 | stalk |
celery
chopped |
*
|
| 1 | tablespoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
dumplings
batter |
* |
| 8 | ounces |
sour cream
|
|
| Dumpling batter | |||
| 2 | tablespoons |
butter
softened |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | large |
eggs
beaten |
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
nutmeg
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 946 | ml |
water
|
|
| 3 | lbs |
potatoes
peeled and diced |
*
|
| 1 | stalk |
celery
chopped |
*
|
| 15 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
dumplings
batter |
* |
| 231.2 | ml/g |
sour cream
|
|
| Dumpling batter | |||
| 3E+1 | ml |
butter
softened |
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
beaten |
|
| 1.3 | ml |
salt
|
|
| 1 | 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.
