Prep 30 mins
Cook 35 mins
A thick potato soup that goes over well on a cold day.
- 6 potatoes, medium size,diced
- 1⁄2 cup butter
- 3⁄4 cup whole wheat flour
- 1 1⁄2 teaspoons salt
- pepper (to taste)
- 6 cups milk
- 2 tablespoons butter
- 2 eggs
- 6 tablespoons whole wheat flour
- 1⁄4 teaspoon salt
- Boil potatoes in water until able to press with a fork.
- Do not drain.
- In a second pan, melt butter over low heat and add flour, salt,& pepper.
- Stir until smooth& thick.
- Add milk (a little bit at a time) and continue to heat the sauce, mixing constantly until it is fairly thick and hot.
- Add sauce to potatoes (still in the water) and bring to a boil.
- While waiting for potatoes to boil, make the dumpling mixture.
- Cream butter with eggs.
- Stir in whole wheat flour and salt.
- When soup boils, spoon in dumpling batter.
- Cover kettle, and let simmer for 8 to 10 minutes.
- Note: I sometimes throw in a cup of corn and/or peas, or cut up a couple stalks celery to add colors and flavors.
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.
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!
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.