Patty Ward


I adopted this recipe found on the site. It is very similar to the one my mother always made. I added more celery, potatoes and onions to better reflect my Mom's original recipe. I have always served this with her dumplings. They are added to the soup after it cooked and cooked for an additional 10-12 minutes with lid on pot until they are done. My whole family loves this dish and I make it more in the cold months. Usually starting with Halloween after my kids-and then grand-kids returned from trick or treating. I would make potato soup one year and the next, a big "caldron" of chili with corn bread. :)
I will also include my Mom's recipe for her dumplings with this. When I saw this recipe with the "adopt" tag on it, I just had to make it my own.
Hope you all enjoy this as much as our family has enjoyed it throughout the years.
I will add pictures of my soup when I make it again!

pinch tips: How to Peel Potatoes





25 Min


25 Min


4-6 medium potatoes, cubed -i use red
2 large onions, sliced and cubed
3 ribs celery, chopped; use some of the celery leaves as well , chopped
1 tsp
salt or to taste
1/2 tsp
pepper or to taste - i sometimes use white pepper
1 qt
2% milk
2 - 3 Tbsp
4 Tbsp
corn starch, mixed into 1 cup water
egg dumplings
2 large
eggs, slightly beaten with fork
1-2 c
all purpose flour
1-2 pinch
baking powder
1/2 tsp
salt and pepper or to your taste
1 tsp
onion powder
3 - 4 Tbsp
dried parsley

Directions Step-By-Step

In a large pot put potatoes, celery, and onions with enough water to just cover vegetables. Bring water to boil and cook just until vegetables are tender, about 15-20 minutes.
Do not drain vegetables! Add the milk to veggies in pot and lower temp. to medium. You just want the soup to bubble at this point. Add the butter and thicken with the cornstarch and water until smooth. Check the broth and add additional salt and pepper if needed.
Put the whipped eggs, and onion powder, salt and pepper, and dried parsley in a bowl. I also add several spoons of water at this point as well. Mix all together.
Mix flour and baking powder and start adding to your egg mixture. Put in about 1/3 and whisk with the fork, it will be pretty wet at first but keep adding the flour mixture until it completely pulls away from side of bowl and sticks to fork tines.
Go to the soup pot and using a spoon - dipped in broth first - drop by spoonfuls onto top of soup until the bowl is empty. If there is "loose" flour in the bowl, just dump that in too as it will help to thicken the broth. Put the lid on the pot and DO NOT peek or remove lid for 12 minutes! Make sure the broth was just bubbling when you add the dumpling mix. You do not want the pot to boil over... I have done that and cleaning up the stove will make me very angry... :)
When you remove the lid, you should see a lot of little dumplings floating around on top. If you want it still thicker, just add more of the cornstarch/water. I also put in a couple more TBLS of butter.
We like this with a small salad to start and a French baguette with some more butter. Like Paula Deen says "ya'll can't ever have too much butter".

About this Recipe

Course/Dish: Potatoes, Cream Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #delicious, #easy, #creamy