By Pam in the Kitchen on March 14, 2009
"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!!"
Serving Size: 1 (296 g)
Servings Per Recipe: 8
"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"
"Simple and tasty potato soup recipe. Dumplings are very tasty and tender. It was surprising that there was no stock in this recipe. Made for Spring PAC 2012"
"This is the first time I have ever made a potato soup without chicken stock or broth. I thought it might cause the soup to come out a little bland however that was not the case at all. I did alter the dumplings slightly, because I am not a big fan of nutmeg, I opted to use some crushed rosemary and thyme in them as I knew the seasonings would work well with the soup. They turned out wonderful. I had a couple of kids who liked the flavor of the dumplings, but did not care for their texture. Next time I make the soup I will simply not add them to their bowls....that means some of us get extras. Thanks for posting the recipe for this very budget friendly, and satisfying soup. Made and reviewed for Spring 2011 PAC."
"The sour cream in the soup and the dash of nutmeg in the dumplings really raised the bar on this delicious recipe! Pure comfort food and simple to make. Thanks for sharing Jjampam. Made for my Preemie in Pick A Chef Spring 2011."