Potato Soup with Whole Wheat Butter Dumplings

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

A thick potato soup that goes over well on a cold day.

Ingredients Nutrition


  1. Boil potatoes in water until able to press with a fork.
  2. Do not drain.
  3. In a second pan, melt butter over low heat and add flour, salt,& pepper.
  4. Stir until smooth& thick.
  5. Add milk (a little bit at a time) and continue to heat the sauce, mixing constantly until it is fairly thick and hot.
  6. Add sauce to potatoes (still in the water) and bring to a boil.
  7. While waiting for potatoes to boil, make the dumpling mixture.
  8. Cream butter with eggs.
  9. Stir in whole wheat flour and salt.
  10. When soup boils, spoon in dumpling batter.
  11. Cover kettle, and let simmer for 8 to 10 minutes.
  12. Note: I sometimes throw in a cup of corn and/or peas, or cut up a couple stalks celery to add colors and flavors.


Most Helpful

Thanks for posting this Dad, hadn't had it in years. Excellent. I doubled the dumplings and also (brace yourself) added an onion. Came out wonderfully. Kerrie loved it too.

Kevin Young June 17, 2002

This is the Best Potato Soup. I think to make this even better, if your not worried about cholesterol is to double, triple, not quadruple the dumpling portion of the recipe!!!!! I remember growing up and having to search for the dumplings because they were always our favorites!

Fair weather cook June 13, 2002

Loved this soup. Tweaked it a bit...added an onion, a leek, carrots, onion powder, garlic power, and a few other random spices to taste. the leftovers were really thick (of course I forgot to mention I used organic heavy cream in place of the milk!) so I thinned it out with some organic chicken stock. Made extra dumplings for sure! Thank you. It was wonderful.

crmcconnell December 30, 2008

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