Potato Soup with Butter Dumplings
Cozy up with a bowl of creamy Potato Soup with Butter Dumplings, a comforting classic that combines velvety mashed potatoes, hearty vegetables, and melt-in-your-mouth butter dumplings. Russet potatoes create a rich and satisfying base, while a medley of onions, carrots, and celery adds depth and flavor. The real star is the fluffy butter dumplings, made with cold butter for a tender, flaky texture that cooks to perfection right in the soup. Enhanced with a splash of whole milk and a sprinkle of fresh parsley, this one-pot wonder is easy to prepare and perfect for weeknight dinners or chilly days. Whether you're searching for a homemade soup recipe, comforting potato dishes, or a hearty family meal, this satisfying recipe is guaranteed to hit the spot!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic
- 2 medium Carrots
- 2 stalks Celery stalks
- 4 cups Chicken or vegetable broth
- 1 cup Whole milk
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 4 tablespoons Cold unsalted butter
- 0.25 cup Water
- 1 Bay leaf
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Set aside.
Finely chop the onion, mince the garlic, and dice the carrots and celery.
In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes, or until softened.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the diced potatoes, chicken or vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for about 20 minutes, or until the potatoes are tender.
While the soup simmers, prepare the butter dumplings. In a mixing bowl, combine the flour, baking powder, and 1 teaspoon of salt. Mix well.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a fork or pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Add the water gradually, stirring until a soft dough forms. Be careful not to overmix.
Once the potatoes are tender, use a potato masher to gently mash some of the potatoes in the pot to thicken the soup slightly, leaving some chunks for texture.
Stir in the milk, 1 teaspoon of salt, and black pepper. Let the soup heat through but do not bring it to a boil.
Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot with a lid and cook for 10 minutes without lifting the lid to allow the dumplings to steam and cook through.
Remove the bay leaf and taste the soup, adjusting seasoning if necessary.
Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 9206 mg | 400% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 34.7 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 621 mg | 48% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5514 mg | 117% | |
*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.
