Potato / Knoephla Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 10 potatoes
4 lg carrots
1 small onion
2 stalks celery
1- 8oz pkg Cream Cheese (softened)
2 cans cream of celery soup
5 cups of milk
1 stick butter
1/2 cup bacon pieces
salt and pepper
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Directions: |
Directions:Peel and cut up potatoes and carrots. Dice celery and onion. Add to a large kettle with water. Boil until vegetables are soft. While vegetables are cooking, pour remaining ingredients in a medium size sauce pan. Heat until well mixed and free of most lumps. Stir constantly. Watch carefully so it does not scorch. After vegetables are softened drain most of the water. (A little more than half) Pour the soup mixture into the vegetables. Simmer over low heat for an hour or more. Enjoy! To make this into Knoephla soup: Beat 2 eggs with 2 cups milk. Add 3 cups flour and a dash of salt. Mix well. (adjust milk and flour to reach the desired doughy consistency. Drop this dumpling mixture by teaspoonful into hot soup mixture. Let cook for about 15 minutes. |
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Personal
Notes: |
Personal
Notes: This recipe does not freeze well, but it will remain great in the refrigerator for several days. Tracy Bommersbach and Amy Ohm have shared this recipe with me. It is delicious!
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