Creamy Potato Soup with Dumplings
Warm up with a bowl of Creamy Potato Soup with Dumplings, a comforting dish that combines velvety, mashed-just-right potatoes with soft, pillowy dumplings that simmer to perfection right in the pot. This hearty recipe features simple ingredients like buttery onions, fragrant garlic, and a blend of milk and heavy cream for a luxuriously smooth base. A touch of dried thyme adds a subtle earthy flavor, while homemade dumplings bring satisfying texture to every bite. Ready in just about an hour, this one-pot wonder is ideal for cozy weeknight dinners or weekend meals with family. Garnished with fresh parsley and a pat of melted butter, it’s perfect served with crusty bread or a fresh green salad. This potato soup with dumplings recipe is a must-try for fans of hearty, homemade comfort food!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 tablespoons Butter
- 1 medium Onion
- 2 cloves Garlic
- 4 cups Vegetable broth
- 2 cups Milk
- 0.5 cup Heavy cream
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 large Egg
- 0.5 cup Whole milk (for dumplings)
- 2 tablespoons Chopped parsley
- 2 teaspoons Salted butter (for serving)
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Stir in the vegetable broth and bring to a boil. Add the diced potatoes, salt, black pepper, and dried thyme. Reduce the heat to medium-low and let the potatoes simmer for 15–20 minutes or until fork-tender.
While the soup is simmering, prepare the dumpling dough. In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon of salt. In a small bowl, beat the egg and mix it with 1/2 cup of whole milk. Gradually stir the wet ingredients into the dry ingredients until a soft dough forms. Be careful not to overmix.
Once the potatoes are tender, use a potato masher to mash some of the potatoes directly in the pot. This will thicken the soup while still leaving plenty of chunks for texture.
Stir in the 2 cups of milk and the heavy cream. Adjust seasoning with additional salt and pepper as needed.
Drop spoonfuls of the dumpling dough (about 1 tablespoon per dumpling) directly into the simmering soup. Cover the pot with a lid and let the dumplings cook for 12–15 minutes. Avoid lifting the lid during this time to ensure they cook through properly.
Once the dumplings are fluffy and cooked through, garnish the soup with chopped parsley and a small dab of butter on top of each serving for extra richness.
Serve hot with crusty bread or a side salad, and enjoy your creamy potato soup with dumplings!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.3 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
