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
- 118.29 ml chopped onion
- 118.29 ml chopped celery
- 14.79 ml butter
- 1419.54 ml cubed peeled potatoes
- 946.36 ml water
- 9.85 ml salt
- 1.23 ml pepper
- 118.29 ml all-purpose flour
- 0.59 ml nutmeg
- 29.58 ml butter
- 2 beaten eggs
- 177.44 ml sour cream
- 29.58 ml snipped parsley
Directions See How It's Made
- In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
- Add potatoes, water, salt, and pepper.
- Bring to boiling,
- Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
- Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
- Using a scant teaspoon for each, drop dumplings into bubbling soup.
- Cover, simmer 10 minutes.
- Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
- Heat through, but do not boil.
- Serve in bowls; sprinkle with parsley.