Grammy’s Holiday Potato Soup
(from Bohemeanne’s recipe box)
This soup is a major favorite around Christmas but I also make it a few times a year. It is not a clear broth soup. It is creamy, and very dutch inspired with homemade dumplings floating in it. Just thinking about it makes me want some!
Source: Grammy Krajnak
Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Small Meals
Ingredients
- Soup base:
- 8 normal sized potatoes diced
- 1 small onion finely chopped
- 1 quart of milk (whole works best)
- Salt and Pepper to taste
- Dumplings:
- 1 tbsp Butter
- 1/2 cup flour (all purpose, I use King Arthur)
- 1 beaten egg
- 1/4 cup cold water
- 1/2 tsp salt
Directions
-
Start by boiling the cubed potatoes and onion together until soft. Drain and return to pot. Add the milk to the pot and heat but DO NOT BOIL.
-
In a bowl mix together the butter, flour and salt. Add egg and cold milk. You should have a doughy consistancy. Now drop teaspoons into the hot milk, dipping the spoon into it each time making sure the dough has fallen off. Once you have added all the dumpling mixture, cover and cook for 10 minutes remembering not to boil. I stir gently every few minutes to make sure dumplings aren’t stuck to the bottom. When the dumplings are done, season your soup to your liking. The best way to know they are done is by having a taste. The dumplings should not be doughy in the center and should resemble a “gnocci”