Potato Dumpling Soup


Potato Dumpling Soup

Potato Dumpling Soup
45 Min

Put on your woolies and bundle up, 'cause our Potato Dumpling Soup is a Fargo favorite that's full of comfort. Between the rich broth and the homemade dumplings, we can't decide what we like best about this dish. All we know is that it's sure to help warm you up, from the inside out!

What You'll Need

  • 1 stick (1/2 cup) butter
  • 2 potatoes, peeled and cut into 1/2-inch cubes
  • 1/2 cup finely chopped onion
  • 2 cups milk
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 5 cups chicken broth, divided
  • 1 carrot, peeled and thinly sliced
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon cornstarch

What to Do

  1. In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.
  2. In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands). Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.
  3. In a soup pot over medium-high heat, bring 4-1/2 cups chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. In a small bowl, whisk remaining 1/2 cup broth and cornstarch until smooth. Add potato mixture, cornstarch mixture and parsley to soup pot and heat 5 minutes, stirring occasionally or until heated through.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 327
  • Calories from Fat 158
  • Total Fat 18g 27 %
  • Saturated Fat 11g 54 %
  • Trans Fat 0.7g 0 %
  • Protein 6.8g 14 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 47mg 16 %
  • Sodium 1,148mg 48 %
  • Total Carbohydrates 37g 12 %
  • Dietary Fiber 2.0g 8 %
  • Sugars 6.5g 0 %

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When I saw this recipe pictured in the email newsletter, I thought that the dumplings were made out of potatoes... I come from an Italian background, and we make something called gnocchi, which is a potato based dumpling that is also used like a pasta. You should clarify this as being potato AND dumpling soup. Nonetheless, this soup looks very hearty and flavorful - perfect for fall!

GREAT Recipe and fast easy good tasting dumplings too

Thank you! Oh it's sooo good! )

This soup was great a real keeper and wonderful for these cold winter days I did add 2 stalks celery to the carrot, potatoes and onion browned just a bit in butter then added about 2 1/2 cups water and 2 chicken bouillion cubes along with 2 cans chicken broth and simmered till tender meanwhile made my dumplings using 1 1/2 cups flour 1 teaspoon baking powder 1/2 cup water and 1 teaspoon salt gathered up the dough and rolled in rope( Great idea!) cut into small pieces and added to simmering broth when dumplings were done added milk and heated thru then adjusted seasonings can add bay leaves parsley anything you like but good just like that ..also can add cooked bacon sausage ham even cooked chicken for a very hearty meal Hubby loved itThank you Howard and Team!

So what you are saying here is that you gave YOUR recipe 5 stars, and didn't even make the recipe posted by Mr Food. Good thing I read your review of your recipe so closely.

I plan to make this using more of all the vegs as i like my soup more solids than liquid


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