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Hot, comforting and PERFECT for a dreary day. This creamy soup comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Boil potatoes and onion until soft; drain.
- Add milk and heat, beating thoroughly and season to taste.
- Work butter into flour; add egg and cold milk.
- Drop by spoonfuls into hot soup.
- Cover saucepan and cook about ten minutes.
- Serve hot garnished with parsley.