HOW TO MAKE POTATO SOUP THICKER RECIPES

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POTATO SOUP WITH DUMPLINGS - JUST A PINCH RE…



POTATO SOUP WITH DUMPLINGS - Just A Pinch Re… image

I adopted this recipe found on the site. It is very similar to the one my mother always made. I added more celery, potatoes and onions to better reflect my Mom's original recipe. I have always served this with her dumplings. They are added to the soup after it cooked and cooked for an additional 10-12 minutes with lid on pot until they are done. My whole family loves this dish and I make it more in the cold months. Usually starting with Halloween after my kids-and then grand-kids returned from trick or treating. I would make potato soup one year and the next, a big "caldron" of chili with corn bread. :) I will also include my Mom's recipe for her dumplings with this. When I saw this recipe with the "adopt" tag on it, I just had to make it my own. Hope you all enjoy this as much as our family has enjoyed it throughout the years. I will add pictures of my soup when I make it again!

Provided by Patty Ward @homecook373100

Categories     Potatoes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 15

- 4-6 medium potatoes, cubed -i use red
- 2 large onions, sliced and cubed
- 3 ribs celery, chopped; use some of the celery leaves as well , chopped
1 teaspoon(s) salt or to taste
1/2 teaspoon(s) pepper or to taste - i sometimes use white pepper
1 quart(s) 2% milk
2 - 3 tablespoon(s) butter
4 tablespoon(s) corn starch, mixed into 1 cup water
- egg dumplings
2 large eggs, slightly beaten with fork
1-2 cup(s) all purpose flour
1-2 pinch(es) baking powder
1/2 teaspoon(s) salt and pepper or to your taste
1 teaspoon(s) onion powder
3 - 4 tablespoon(s) dried parsley

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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... :)
  • 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.
  • 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".

PERFECT POTATO SOUP RECIPE | ALLRECIPES



Perfect Potato Soup Recipe | Allrecipes image

Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.

Provided by Marilee Wilson Mack

Categories     Potato Soup

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 16

6 russet potatoes, peeled and cut into 1/2-inch cubes
5 slices bacon, cut into 1/2-inch pieces
3 tablespoons butter
2 stalks celery, cut into 1/4-inch slices
½ large onion, diced small
20 baby carrots, cut into 1/4-inch pieces
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
3 tablespoons all-purpose flour
2 cups half-and-half
1 ½ cups chicken broth
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
1 dash ground nutmeg
4 green onions, finely sliced
1 dash paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
  • Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
  • Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
  • Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
  • Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

Nutrition Facts : Calories 392.1 calories, CarbohydrateContent 46.8 g, CholesterolContent 54.8 mg, FatContent 18.7 g, FiberContent 5.7 g, ProteinContent 10.7 g, SaturatedFatContent 10.6 g, SodiumContent 1157 mg, SugarContent 3.1 g

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