Potato Soup with Whole Wheat Butter Dumplings
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
Soup
- 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
Dumplings
- 2 tablespoons butter
- 2 eggs
- 6 tablespoons whole wheat flour
- 1⁄4 teaspoon salt
Directions
- 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.
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