Potato Dumpling Soup
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup milk
- 2 tablespoons cooking oil
- 2 14 - ounce can reduced-sodium chicken broth or 3-1/2 cups chicken stock
- 1 1.8 - ounce white sauce mix
- 4 medium potatoes, chopped (4 cups)
- 1 large onion, chopped (1 cup)
- 1 cup diced cooked ham or Canadian-style bacon
- 1 12 - ounce can evaporated milk
- 1/2 teaspoon ground white or black pepper
- 1/4 cup snipped fresh parsley
Adapted from midwestliving.com
For dumplings: In a medium mixing bowl, stir together the flour, baking powder and salt. Make a well in the center of the mixture. In a small mixing bowl, stir together the egg, milk and oil. Add to the flour mixture; mix well. Cover; set aside.
For soup: In a 4-quart Dutch oven, gradually stir chicken broth into white sauce mix until mixture is smooth. Stir in potatoes, onion, ham, evaporated milk and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
Drop rounded teaspoons of dough into the soup (don't worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until potatoes are tender and a toothpick inserted near the center of a dumpling comes out clean. Sprinkle with parsley. Makes 10 side-dish servings (10 cups).