Potato Soup With Old-Fashioned Dumplings

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
  • Stir in potato, onion, ham, evaporated milk, and pepper.
  • Bring to boiling, decrease heat.
  • Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
  • Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
  • Make a well in the center of the flour mixture.
  • In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
  • Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
  • Using rounded teaspoonfuls, drop dumping dough onto hot soup.
  • Return to boiling, decrease heat.
  • Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
  • If desired, sprinkle with fresh snipped parsley.
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