Creamy Potato Soup With Dumplings Food

CREAMY POTATO SOUP

Steps:

• In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
• Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
• Stir in milk, salt and pepper. Bring to a boil.
• In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
• Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

CREAM OF POTATO SOUP

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

POTATO DUMPLING SOUP

Steps:

• In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.
• In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands). Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.
• In a soup pot over medium-high heat, bring 4-1/2 cups chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. In a small bowl, whisk remaining 1/2 cup broth and cornstarch until smooth. Add potato mixture, cornstarch mixture and parsley to soup pot and heat 5 minutes, stirring occasionally or until heated through.

POTATO SOUP WITH DUMPLINGS

Steps:

• 1. In a large pot put potatoes, celery, and onions with enough water to just cover vegetables. Bring water to boil and cook just until vegetables are tender, about 15-20 minutes.
• 2. Do not drain vegetables! Add the milk to veggies in pot and lower temp. to medium. You just want the soup to bubble at this point. Add the butter and thicken with the cornstarch and water until smooth. Check the broth and add additional salt and pepper if needed.
• 3. Put the whipped eggs, and onion powder, salt and pepper, and dried parsley in a bowl. I also add several spoons of water at this point as well. Mix all together.
• 4. Mix flour and baking powder and start adding to your egg mixture. Put in about 1/3 and whisk with the fork, it will be pretty wet at first but keep adding the flour mixture until it completely pulls away from side of bowl and sticks to fork tines.
• 5. Go to the soup pot and using a spoon - dipped in broth first - drop by spoonfuls onto top of soup until the bowl is empty. If there is "loose" flour in the bowl, just dump that in too as it will help to thicken the broth. Put the lid on the pot and DO NOT peek or remove lid for 12 minutes! Make sure the broth was just bubbling when you add the dumpling mix. You do not want the pot to boil over... I have done that and cleaning up the stove will make me very angry... :)
• 6. When you remove the lid, you should see a lot of little dumplings floating around on top. If you want it still thicker, just add more of the cornstarch/water. I also put in a couple more TBLS of butter.
• 7. We like this with a small salad to start and a French baguette with some more butter. Like Paula Deen says "ya'll can't ever have too much butter".

SIMPLE POTATO SOUP AND DUMPLINGS

Steps:

• Place potatoes in a dutch oven, cover with water and boil until tender but still firm. Do not overcook them or they will become mushy and dissolve into the soup.
• Once potatoes are ready drain about half of the water off.
• Add pepper, salt, celery seed and milk and stir to mix.
• Heat until simmering but do not boil, making sure to frequently stir to keep from scorching.
• Add the dumplings (recipe below), cover and simmer for 10-15 minutes.
• Mix all dry ingredients together.
• Cut in butter until mixture is crumbly.
• Stir in milk until all ingredients are mixed well into a dough.
• Drop by spoonfuls into simmering soup, cover and cook for 10-15 minutes.

CREAM OF POTATO SOUP

Steps:

• 1. In a large pot put diced potatoes, diced onion and thinly sliced celery, cover with just enough water to par boil until celery is tender only. Gently remove water and keep all ingredients in the pot. Pour in heavy cream, whole milk and butter and dried parsley. Put on LOW heat, bring to boil, gently stir and add diced hard boil eggs and cream cheese, simmer very low and prepare the dumplings.
• 2. Dumplings: Beat one egg, add one tablespoon at a time flour and grated cheese, starting and ending with flour until it is a consistency that when dropped into boiling soup will rise like a dumpling should. Dump by tablespoonful into hot simmering soup and let it get solid and form the dumpling and do the next one. Complete all the dumplings, simmer for 1 hour or less, potatoes must be tender, serve.

POTATO SOUP WITH EGG DUMPLNGS

Steps:

• Melt butter in a medium-sized cooking pot.
• Cook onions until softened in butter.
• Add water to onions
• Add potatoes and cook until fork-tender.
• In a separate bowl, beat egg and flour together.
• Drain water, add milk.
• Bring to a boil.
• Scoop out a half teaspoon of the egg dough and drop it into the hot milk. Continue to do so until all the dough is used.
• Cook 5 minutes.
• Salt and pepper to taste.

CREAMY BROCCOLI CAULIFLOWER SOUP WITH POTATO DUMPLINGS AND CRISPY VEGAN BACON

Steps:

• First cook the potato in the microwave. Wash and dry the potato, then pierce it in several places with a fork to allow steam to escape while it cooks. Wrap the potato loosely in a paper towel, then microwave on high for about 4 minutes. Time can vary depending on your microwave and the size and shape of the potato. The potato is done when the insides are completely soft and no resistance is met when piercing with a fork. Let the potato cool until you can handle it, and then peel off the skin (it should easily rub off under your fingers, but you can use the edge of a spoon to assist). If using a potato ricer, you can skip the peeling step and cut the potato in half and place cut side down on the ricer, the ricer will separate the flesh from the peel and you can discard the peel after pressing. If you do not wish to use the microwave, you can bake the potato in the oven, but this will take a lot longer.
• While the potatoes cook make the pistou. In a small food processor, pulse the garlic to mince it. Then add the washed basil and salt and process to finely chop the basil. Add the olive oil and process to combine to your desired texture. Add the lemon juice and pulse to distribute. Taste and adjust the flavor if desired.
• At this point your potatoes should be done cooking. While they cool for a couple of minutes, pour 2 cartons of Fawen Broccoli & Sweet Potato Soup into a large pot. Cover and bring the soup to a low boil over medium-high heat.
• Meanwhile, make the dumpling dough. For the best results, send the cooked potato through a potato ricer into a large mixing bowl. Otherwise mash the potato with a potato masher or a fork until fairly smooth. This second method will leave small lumps of potato in your final dumpling, but that's ok, it will still be delicious. Sprinkle the flour, salt, and olive oil over the riced or mashed potato. Using your fingers crumble the potato and distribute throughout the mixture. The mixture will begin to form small crumbles. When you have an even looking pebbly mixture start squeezing handfuls of the dumpling dough in your hand as a way to knead the mixture into a cohesive mass. Continue until you form a smooth dough. If the dough feels dry, drizzle in additional olive oil. If the dough feels wet and at all sticky, sprinkle on more flour. Form the dough into 1 tsp sized dumplings. You should make around 16-18 dumplings.
• When the soup reaches a low boil, add the dumplings to the soup. Let cook for around 5 minutes, stirring occasionally so they don't stick to the bottom of the pot. The dumplings will float to the top in about 4 minutes, and then let them cook about 1 additional minute before turning off the heat. Leave the pot covered to keep warm.
• While the dumplings are cooking, you can fry up the seitan bacon. Heat a large non-stick (such as cast iron) skillet over medium low heat. Add the oil when hot so that a thin film covers the entire pan. You can use less oil, for a less crispy result. Lay down a single layer of Sweet Earth Foods Benevolent Bacon and fry about 4 minutes, flipping every minute, or until the seitan bacon is a shade or two darker and the edges are a little black. Transfer to a paper towel lined plate to absorb any extra oil, then chop or tear into small pieces.
• To serve, Divide soup between 2 bowls, spoon some pistou over the soup, and sprinkle on the torn seitan bacon. Add crushed red pepper or freshly ground black pepper as desired and enjoy your easy and delicious gourmet meal!

POTATO SOUP

Steps:

• Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
• Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
• Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
• Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
• Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
• Add sour cream and mix well.
• Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

CREAMY POTATO SOUP RECIPE

Steps:

• To prepare all ingredients for the soup, dice onions into tiny pieces, dice baked potatoes and dice cooked bacon.
• Preheat a pot with butter, add onions into it and cook until it's caramelized. Stir in flour and mix until the flour is spread evenly.
• Pour milk & hot water into the cooking ingredients. When it starts simmering, add in diced potatoes and better than bullion. If necessary, season it with salt, but keep in mind that cheese and bacon have seasoning.
• Let the ingredients simmer until creamy, for about 10 minutes. Serve with your favorite toppings.

CREAMY POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

CREAMY POTATO SOUP WITH DUMPLINGS

Steps:

• To make soup: boil celery in the water until just tender, DO NOT DRAIN.
• Add all ingredients and cover with remaining water"just enough" to cover veggies.
• Boil on medium high till tender, (approximately 10 minutes).
• Mash slightly to eliminate chunks.
• Add milk and set aside.
• To make dumplings, sift together dry ingredients.
• Stir in herbs.
• Beat egg and milk together and add to dry ingredients.
• Stir just until moistened.
• Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
• Drop dumplings by tablespoonful into liquid.
• Cover tightly and simmer gently for 20-minutes--do not lift lid.
• ENJOY.

POTATO SOUP WITH OLD-FASHIONED DUMPLINGS

Steps:

• 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.

CREAMY WHITE BEAN SOUP WITH SOUP DUMPLINGS

Steps:

• Start by making the dough. Combine your flour, baking powder, sea salt, and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle. Using a spatula fold together until sticky and well combined. It will be wet and sticky but this is what you're looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
• Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
• To the pot, add the beans. Brown for 5 minutes.
• Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
• Before blending, add lemon juice.
• Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined. Heat on medium heat.
• Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup. It's not an overly fancy or particular process, just make sure you're using a tbsp. Cook for around 5 minutes, flipping the dumplings gently if needed, before removing them from heat.
• Garnish with more fresh thyme and olive oil.

CREAMY POTATO SOUP

Steps:

• Melt the butter over medium heat in a dutch oven or soup pot. Add the celery, carrots, and onion. Saute over medium heat until the onions are translucent and the celery is tender, 5 to 6 minutes. Add the minced garlic and cook for an additional minute.
• Add the chicken broth, potatoes, salt, and pepper and bring to a boil over high heat. Reduce the heat to medium, cover with a lid, and simmer for approximately 30 minutes until the potatoes are fork-tender.
• Meantime add the flour to the cup of milk and whisk vigorously with a fork until the mixture is smooth with no lumps of flour. Set aside.
• Remove about 1/2 cup of the cooked potatoes from the pot. Mash them with a potato masher and return them to the pot. Add the milk/flour mixture and half & half. Mix thoroughly and stir constantly over medium heat for at least 3 minutes until the raw flour has time to cook out of the soup. Remove from heat and add more salt & pepper to taste.
• Serve immediately. Refrigerate leftovers for up to 2 days.

THE BEST OLD-FASHIONED POTATO SALAD

Steps:

• Peel potatoes (if desired) and cut into bite-sized pieces. Place cut potatoes in a large pot of cold water. Boil until potatoes are just tender, about 10 - 15 minutes.
• Drain potatoes in colander. While they are still warm, sprinkle cooked potatoes with 2 - 3 tablespoons white vinegar. This gives them a zippy tang that makes all the difference! Allow potatoes to cool.
• Pour the cooled potatoes into a large bowl. Combine them with the diced celery, onion, and hard boiled eggs.
• Make the dressing. In a small bowl, mix mayonnaise, mustard, salt, and pepper.
• Gently fold dressing into potato mixture. Toss to combine.
• Garnish with sliced green onions, if desired. Serve chilled.