Potato Dumpling Soup

One of my favorite sources for recipes are the Midwest Living and Southern Living Magazines. My aunt subscribes to both of them and hands them down to me when she is finished. I didn't realize for a while that they often have the same recipes. I had actually cut out and saved the recipe for this soup twice. Once from each magazine.

It sounded good on paper and it is good. As in rich and creamy and delicious good. It is a meal all by itself and is perfect on a cold winter's day. The magazine says that it is a favorite of diners at Kroll's restaurants throughout North Dakota. I can believe it. They need stuff like this to get them through the winters up there I'm sure.

I hope you enjoy Potato Dumpling Soup.

1 1/3 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 egg, slightly beaten

2/3 cup milk

1 Tbsp. butter

1 med. onion, chopped

2 med. potatoes, peeled and cubed

2 14 oz. cans low sodium chicken broth

2 bay leaves

1 1/3 cups whipping cream, half-n-half or light cream

1 1o 3/4 oz. can condensed cream of chicken soup

1/4 tsp. pepper

1. For dumpling dough: Stir together flour, salt and baking powder. In a separate bowl mix egg and milk. Add to flour mixture and mix well. Cover and set aside.

2. For soup: Melt butter over medium heat. Add the onion and cook for 3 to 5 minutes or until tender. Add potatoes, broth and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Drop rounded teaspoons of dough into the soup (don't worry if dumplings touch). Return to boiling. Reduce heat and simmer, uncovered, for 10-15 minutes or till potatoes are tender and dough floats when done.

3. Combine cream, chicken soup and pepper; add to potato mixture. Cook and stir 5 minutes or till heated through. Remove bay leaves.

Makes 6 side dish servings or 4 full servings.

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