STREAMING NOW: Simply Nigella

Potato Soup With Butter Dumplings

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!!”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

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