Potato Soup With Butter Dumplings

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
  • Add potatoes, water, salt, and pepper.
  • Bring to boiling,
  • Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
  • Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
  • Using a scant teaspoon for each, drop dumplings into bubbling soup.
  • Cover, simmer 10 minutes.
  • Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
  • Heat through, but do not boil.
  • Serve in bowls; sprinkle with parsley.
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