Creamy Potato Dumpling Soup

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Makes: 10-12 Servings


8-10 potatoes, peeled, rinsed and cut into cubes - we used Russet potatoes

1 onion medium size, diced

3 celery ribs, diced

1 carrot, peeled and diced

2 Tablespoons butter

8 cups chicken or vegetable broth ( 2-946ml tetra packs)

2 teaspoons freshly chopped dill

2 teaspoons freshly chopped parsley

Dumplings: - Optional

2 eggs

1/2 cup cream or whole milk

1 teaspoon salt

1 cup all purpose flour

To Cream The Soup:

2 Tablespoon all purpose flour

1 teaspoon salt

1 cup cream or whole milk


1. Start by preparing all the vegetables.

2. Peel, rinse and cut the potatoes into small cubes and put them in a bowl filled with cold water to keep them from going gray until you are ready for them.

3. Peel and dice the carrots. Dice the celery and the onion

4. Finely chop the parsley and the dill. Fresh herbs make the flavors all the more wonderful in this soup.

5. You do not need to add salt to the soup as there is salt in the broth and when you cream it and add the dumplings there is also salt in those.

6. Get a large soup pot and melt the butter. Add the onions, carrots and celery and sauté for 5 minutes.

7. Add the broth and stir to combine.

8. Add the potatoes and the herbs and stir in. Bring to a boil then turn to medium low and cook for 20 minutes.

9. Shut off the heat and prepare the dumpling batter.

10. Break the eggs into a large measuring cup, beat with a fork.

11. Add the milk and beat in. Add the salt and mix in. Add the flour and using a fork mix well to make a gooey batter.

12. Bring the soup to a boil and using a tablespoon drop clumps of batter into the soup. These dumplings are like an egg noodle and they will cook quickly. Continue until you have used all the batter. If some of the dumplings seem to big, just break them smaller with your wooden spoon. Dumplings are cooked when they float to the top.

13. While the dumplings are cooking, prepare the milk for creaming the soup.

14. Stir the flour and salt into the milk or cream. Mix well so there are no flour lumps. A hand immersion blender works well for this.

15. Pour into the soup and boil for one full minute, stirring. If you want less salt in the soup omit the salt from this part of the recipe.

16. Shut off and remove from the heat. Do a taste test and season to your taste.


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