Total Time
1hr
Prep 30 mins
Cook 30 mins

I was looking for a soup for a really cold day and found several recipes for German Potato Soup (potato soup with dumplings). I decided to try my own version since I am supposed to be on a low cholesterol diet, hence the fat-free milk products and egg substitute.I added the carrot because carrots and potatoes go so well together and I thought it would be fun to try it.The dumplings are similar in taste and texture as fresh egg noodles. This turned out to be the best-tasting potato soup I have ever made and my husband loved it. I hope you do too.

Ingredients Nutrition

Directions

  1. Lightly brown bacon.
  2. Discard any fat.
  3. Add onion and cook until translucent.
  4. Add celery, carrots, potatoes,bay leaves,and chicken broth.
  5. Season to taste.
  6. Bring to boil and lower heat to simmer slowly.
  7. Do not cook too hard or potatoes will fall apart.
  8. While potatoes are coming to a boil mix dumplings: Mix egg substitute and water.
  9. Add flour and mix until all flour moist.
  10. This will be in pieces any where from pea-size to quarter size.
  11. Crumble dumpling pieces on top of soup.
  12. Cover and simmer for approx.
  13. 15 minutes or until potatoes are soft.
  14. Add fat-free Half& Half.
  15. Add fat-free milk to desired soup consistency.
  16. Heat slowly until hot but do not boil.
  17. Top with fresh chopped green onions to serve.