It’s finally September which means fall is just around the corner! I absolutely love this time of year because I LOVE making different soup recipes. This creamy potato and dumpling soup recipe is a staple in our house, and I hope you’ll give it a try to fill your next soup craving.
To prepare the soup, Heat a large pot or Dutch oven over medium heat and add the butter to melt. Add in the onions, carrots and celery and sauté for 4-5 minutes. Then, you’ll add in the garlic and continue to cook for another 30-60 seconds until the garlic is fragrant.
Add in the flour and cook for 1-2 minutes before adding in the remaining ingredients aside from the heavy cream and bringing the soup to a boil. Allow the soup to cook for about 20 minutes.
While the soup is cooking, prepare the dough for the dumplings by combining all of the ingredients together in a bowl and mixing well.
Roll the dough out to about 1/2 inch thick, then use a pizza cutter or a knife to slice the dough into small squares to create the dumplings.
After the soup has cooked for about 20 minutes and the vegetables are tender, add the dumplings to the soup one at a time. Let them cook for about 5 minutes or until they rise to the surface.
Add in the heavy cream and allow the soup to cook for another few minutes until it is heated completely through. Remove the bay leaf and serve the potato and dumpling soup with your favorite bread, or try my Artisan Bread recipe!
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-Ashton
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Potato and Dumpling Soup
Ingredients
Method
- Heat a large pot or Dutch oven over medium heat and add the butter to melt.
- Add in the onions, carrots and celery and sauté for 4-5 minutes.
- Add in the garlic and continue to cook for another 30-60 seconds until the garlic is fragrant.
- Add in the flour and cook for 1-2 minutes before adding in the remaining ingredients aside from the heavy cream and bringing the soup to a boil. Allow the soup to cook for about 20 minutes.
- While the soup is cooking, prepare the dough for the dumplings by combining all of the ingredients together in a bowl and mixing well.
- Roll the dough out to about 1/2 inch thick.
- Use a pizza cutter or a knife to slice the dough into small squares to create the dumplings.
- After the soup has cooked for about 20 minutes and the vegetables are tender, add the dumplings to the soup one at a time. Let them cook for about 5 minutes or until they rise to the surface.
- Add in the heavy cream and allow the soup to cook for another few minutes until it is heated completely through. Remove the bay leaf and serve!
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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!
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