Potato Dumpling Soup

There’s something wonderfully comforting about a hot soup for dinner. Whether you’re sipping it slowly or soaking up the liquid with bread, soup warms you up from head to toe. The other reason I love soup is that it’s usually quite quick and easy; you can whip it up for lunch or dinner in under an hour.

My mom  discovered the recipe for this delicious German dish in an issue of Food and Wine several  months ago, and since then it has become a favorite at the Chackalackal house. Because the soup is made with dumplings, additional bread is not necessary, but it does add a nice touch.


For the dumplings

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • pinch of pepper

For the soup

  • 2 tablespoons butter
  • 1 onion, chopped finely
  • 2 carrots
  • 2 celery ribs
  • 2 large garlic  cloves
  • 7 cups chicken stock
  • 2 bay leaves
  • 3 to 4 potatoes, peeled and diced
  • 1/2 cup cream

In a medium sized bowl, mix the flour, baking powder, salt, and pepper.  Add 6 tablespoons of water and knead till smooth.  Set aside.

In a soup pan on the stove, over medium heat, melt the butter.  Chop the onions, carrots and celery finely and add to the soup pan.  Cook ten minutes, then add the garlic.  Stir in the stock, bay leaves, and potatoes and bring to a boil.

On a floured work surface, roll the dough into a longish log shape and slice into small pieces.  Add these to the soup; the dumplings will cook in the broth.  Allow the soup to cook for another thirty minutes, then add the cream.  Stir, cook a few minutes more, then serve.  Enjoy!



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