Potato Soup With Butter Dumplings

READY IN: 1hr 15mins
Recipe by Pam in the Kitchen

This has been a family favorite for years. I got the recipe from a 1983/1984 issue of 'Country Cooking'. I usually make it in the crockpot and allow much more time to cook. It's a budget saver and kid pleaser too! The flavor is rich and 100% comfort food and the dumplings, oh, the dumplings!! Enjoy!!

Top Review by duonyte

I loved the flavor of this soup, I did find that it needed more liquid. I made half the quantity, but ended up using about 4 cups of liquid to 3 cups diced potatoes. I used 1 cup broth for one of the extra cups, which I think added some richness. I did add a bay leaf to the soup as it was simmering. Instead of sour cream I used kefir, which worked very well. The dumplings were very buttery, but a bit heavy - not that that is bad. Half the recipe was two servings for us and very welcome on a very cold winter day

Ingredients Nutrition


  1. In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
  2. Add potatoes, water, salt, and pepper.
  3. Bring to boiling,
  4. Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
  5. Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
  6. Using a scant teaspoon for each, drop dumplings into bubbling soup.
  7. Cover, simmer 10 minutes.
  8. Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
  9. Heat through, but do not boil.
  10. Serve in bowls; sprinkle with parsley.

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