"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potato Dumpling Soup Recipe

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This recipe for Potato Dumpling Soup, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda (Smith) Emrich
Added: Wednesday, April 9, 2008


1 1/2 c flour
1 tsp baking powder
1/4 tsp salt
1 egg, slightly beaten
1/2 c milk
2 T cooking oil
2 14 oz cans reduced sodium chicken broth
1 1.8 oz envelope white sauce mix
4 medium potatoes, chopped
1 large onion chipped
1 c diced cooked ham
1 12 oz can evaporated milk
1/2 tsp pepper
1/4 c fresh parsley

For dumplings: In a medium mixing bowl, mix flour, baking powder and salt. Make a well in the center of the mixture. In a small mixing bowl, stir together the egg, milk and oil. Add to the flour mixture, mix well. Cover, set aside.

For soup: In a 4 quart Dutch oven, gradually stir broth into white sauce mix until smooth. Stir in potatoes, onion, ham, evaporated milk and pepper. Bring to boil, reduce heat. Simmer, coverd, for 15 minutes, stirring occassionally.

Drop rounded teaspons of dough into soup. Return to boiling; reduce heat. Simmer uncovered, 10-15 minutes more or until potatoes are tender and a toothpick inserted in dumplings comes out clean. Sprinkle with parsley.




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