Potato Soup with Dumplings

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The dumplings are light and tasty



  • 1 c. diced celery
  • ½ c. water
  • 6 medium potatoes
  • 2 c. water
  • 1 medium onion, chopped
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 3 c. milk


  • 1 c. sifted flour
  • tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. sugar
  • 1 tsp. parsley flakes
  • 1 egg
  • ½ c. milk


  • Cook celery in ½ c. water just until tender. Do not drain.
  • Peel and cube potatoes. Place in 4-qt. saucepan with 2 c. water. Add cooked celery, onion, salt and pepper. Cook until potatoes are tender. Mash slightly to eliminate definite cubes. Add milk; set aside until dumplings are mixed.
  • To make dumplings, sift together flour, baking powder, salt and sugar. Stir in parsley flakes.
  • Beat eggs; add milk; add to dry ingredients and mix just until moistened.
  • Bring soup to a boil. Drop dumplings by tablespoonfuls into liquid so they don’t touch. Turn heat to simmer, cover tightly; simmer gently 20 minutes. Don’t lift lid.