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Potato Dumpling Soup


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Rate this recipe 4.3/5 (24 Votes)


  • 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


Step 1

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).


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