Potato Soup with Meat Dumplings

Total Time
30 mins
30 mins

What's for dinner? Souper Soup! I hate to confess this, but I love dipping fresh crusty rye bread in this soup.

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  1. Cook leeks and onion in oil over moderate heat until onions are transparent.
  2. Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
  3. Combine meatball ingredients and shape into walnut sized balls.
  4. Drop into soup mixture and simmer uncovered 10- 15 minutes.
  5. Add tomatoes, cook 2 minutes, add parsley and serve.
Most Helpful

5 5

Wonderful, wonderful!! This is not your average "cream of potato" soup. This is a hearty, meaty, one-dish meal! I didn't have ground pork, so I used ground beef, and it was great. Otherwise, I followed the recipe exactly. One suggestion I would make, Lorac, would be to give a quantity in cups or number for the potatoes. I had a hard time gauging how many potatoes made 2 lbs. I used too many and had to add more broth. Not a loss, though, since we had more soup then!!

5 5

Amazing soup Lorac!I have had this in my cookbook for a while and I am so glad I found it while "cleaning house".Perfect for a cold and rainy night.I had to sub chicken broth for the beef but left everything else the same,I had small potatoes so I used 4. Again this was just hearty meaty wonerfulness!!! I cant wait to make this again,thanks so much!

4 5

this is very good, a meal in a bowl. i used 3 leeks, 2 cloves garlic and 3 large potatoes, added a cup of chicken stock too. when the soup was done i removed the meatballs and used an immersion blender to thicken it a bit,then added the meatballs back. served this with fresh french bread and a salad