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Potato Soup With Butter Dumplings

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“This has been a family favorite for years. I got the recipe from a 1983/1984 issue of 'Country Cooking'. I usually make it in the crockpot and allow much more time to cook. It's a budget saver and kid pleaser too! The flavor is rich and 100% comfort food and the dumplings, oh, the dumplings!! Enjoy!!”
1hr 15mins

Ingredients Nutrition


  1. In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
  2. Add potatoes, water, salt, and pepper.
  3. Bring to boiling,
  4. Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
  5. Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
  6. Using a scant teaspoon for each, drop dumplings into bubbling soup.
  7. Cover, simmer 10 minutes.
  8. Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
  9. Heat through, but do not boil.
  10. Serve in bowls; sprinkle with parsley.

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