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Warm-Yer-Belly Potato Soup & Dumplings Recipe

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This recipe for Warm-Yer-Belly Potato Soup & Dumplings, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brett Mills
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  


Soup:
6 good size russet potatoes cut into 1 inch cubes
1 tbsp. butter or margarine
2 celery stalks chopped
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. onion flakes
1/4 tsp. garlic powder
approximately 2 qts. whole milk

Dumplings:
Mix 1 c. flour, a pinch of salt, a pinch of baking powder, 1 egg, and enough milk to make a sticky dough. Use a teaspoon and pinch off as many 1" dumplings as you can get, they will expand when boiled. Set aside until soup is simmering.

Directions:
Directions:
Peel and cut potatoes then boil in water with 1 tsp. salt until tender. Drain and return to pot. Cover potatoes with milk and return to medium/high heat. Add butter/margarine, onion flakes, celery, salt & pepper, and garlic powder. Simmer until butter is combined in soup, add dumplings and let simmer approximately 15 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Great with saltines and home-made spicey dill pickles.

 

 

 

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