“Hot, comforting and PERFECT for a dreary day. This creamy soup comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes and onion until soft; drain.
  2. Add milk and heat, beating thoroughly and season to taste.
  3. Work butter into flour; add egg and cold milk.
  4. Drop by spoonfuls into hot soup.
  5. Cover saucepan and cook about ten minutes.
  6. Serve hot garnished with parsley.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: