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Ashton Wheeler- The Haunted Foodie

Potato and Dumpling Soup

A flavorful and hearty potato and dumpling soup packed with tons of vegetables and homemade dumplings to round out the dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Soup:
  • 8 Cups Vegetable Broth
  • 1 Cup Carrots chopped
  • 1 Cup Celery sliced
  • 3 Cups Potatoes diced
  • 1 Cup Onion diced
  • 3 Cloves Garlic minced
  • 4 TBSP Butter
  • 4 TBSP Flour
  • 1 Cup Heavy Cream
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 Bay Leaf
  • 1/2 tsp Fresh Rosemary chopped
  • 1/2 tsp Fresh Thyme chopped
For the Dumplings:
  • 3 Cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Fresh Rosemary chopped
  • 1 Cup Milk

Method
 

To Prepare the Soup:
  1. Heat a large pot or Dutch oven over medium heat and add the butter to melt.
  2. Add in the onions, carrots and celery and sauté for 4-5 minutes.
  3. Add in the garlic and continue to cook for another 30-60 seconds until the garlic is fragrant.
  4. 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.
To Prepare the dumplings:
  1. While the soup is cooking, prepare the dough for the dumplings by combining all of the ingredients together in a bowl and mixing well.
  2. Roll the dough out to about 1/2 inch thick.
  3. Use a pizza cutter or a knife to slice the dough into small squares to create the dumplings.
  4. 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.
  5. 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!