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Potato Soup with Dumplings - From the Pennsylvania Grange 1972

Potato Soup with Dumplings - From the Pennsylvania Grange 1972

Hey, fellow food enthusiasts! Today, I'm unveiling a recipe that's pure comfort in a bowl: my hearty Potato Soup with Dumplings . Perfect for chilly days or when you're craving something satisfying, this soup will fill you up and warm your belly!

Why are potatoes so wonderful in soup?

  1. Hearty and Filling: Potatoes have a natural knack for adding substance to any dish. In soup, they create a satisfying and filling base, turning a bowl into a wholesome meal.

  2. Creamy Texture: When cooked, potatoes release starch, contributing to a creamy texture without the need for excessive dairy. It's a natural thickening agent that elevates the soup's richness.

  3. Versatile Flavor Absorption: Potatoes are like flavor sponges. They absorb and enhance the taste of the broth and other ingredients, making each spoonful a burst of deliciousness.

  4. Nutrient Boost: Beyond taste and texture, potatoes pack a nutritional punch. They're a good source of vitamins and minerals, adding a healthful element to your comforting bowl.

  5. Affordability and Accessibility: Potatoes are readily available and budget-friendly, making them an accessible ingredient for cooks of all levels. They bring gourmet vibes without breaking the bank.

Recipe from the Pennsylvania Grange

Why You'll Love This Potato Soup with Dumplings:

  1. Comfort in a Bowl: This soup is comfort in a bowl! Sit by the fireside and warm up after a day in the snow!

  2. Nostalgic Comfort: It brings a sense of nostalgia, reminding you of simpler times and cherished moments around the table. Food, after all, is a conduit for memories.

  3. Ease of Preparation: The straightforward instructions ensure that even novice cooks can whip up a batch of this soul-soothing soup. It's a recipe that welcomes both seasoned chefs and kitchen newcomers.

  4. Versatility with Toppings: Customize your soup with various toppings. Whether you prefer the smokiness of vegetarian bacon, the freshness of green onions, the gooey richness of cheddar, or a spicy kick with red pepper flakes – it's a soup that adapts to individual tastes.

Potato Soup with Dumplings ingredients

Ingredients for the Potato Soup with Dumplings:

  • Potatoes (Yukon Gold or Russet): Starchy and earthy with a mild sweetness. Yukon Golds add a buttery note, while Russets contribute to a fluffier texture.

  • Onion: Pungent and savory. Onions add a rich depth and a touch of sweetness when cooked, enhancing the overall savory profile of the soup.

  • Salt: Enhancer. Salt doesn't just make things salty; it amplifies the natural flavors of the ingredients, ensuring a well-seasoned and balanced soup.

  • Whole Milk: Creamy and slightly sweet. Whole milk adds richness and a velvety texture to the soup, complementing the starchy potatoes.

  • Celery Seed: Warm and slightly bitter, with a hint of celery flavor. Celery seed brings a subtle aromatic note to the soup, enhancing its complexity.

  • Pepper: Sharp and mildly spicy. Pepper adds a kick to the soup, cutting through the creaminess and providing a contrast to the other flavors.

  • Butter: Rich and savory. Butter contributes a luxurious mouthfeel and a depth of flavor, tying all the elements together.

  • Egg: The beaten egg serves as a binder for the dumplings, adding a bit of structure without overpowering the soup's existing flavors.

  • All-Purpose Flour: Flour helps thicken the soup and provides a foundation for the dumplings without significantly altering the taste.

  • Chopped Parsley: Fresh and slightly peppery. Parsley adds a burst of brightness, cutting through the richness and offering a refreshing finish.

Creamy and velvety, this potato soup unveils a harmonious blend of earthy potatoes, subtly sweet onions, and a touch of warmth from celery seed, all complemented by the delightful texture of dumplings that melt in your mouth. It delivers a cozy, satisfying creaminess, inviting pure indulgence with each spoonful.

Additional Toppings:

  • Vegetarian Bacon: Smoky and savory. Vegetarian bacon provides a crispy, smoky element that contrasts with the creamy soup.

  • Green Onions: Mild and slightly pungent. Green onions contribute a fresh, oniony bite to each spoonful.

  • Cheddar Cheese: Rich and tangy. Shredded cheddar adds a gooey, cheesy layer that enhances the overall richness of the soup.

  • Red Pepper Flakes:Flavor Profile: Spicy and pungent. Red pepper flakes offer a kick, providing a subtle heat that can be customized to individual preferences.

Potato Soup with Dumplings and all the toppings!

Soup, Potatoes
Soup
Pennsylvania Dutch
Yield: 4-6
Author: Jodi Boatman
Potato Soup - From the Pennsylvania Grange 1972

Potato Soup - From the Pennsylvania Grange 1972

Indulge in the heartwarming flavors of traditional Polish cuisine with this delightful Potato Soup and Dumplings recipe. This classic dish, featuring tender Yukon Gold potatoes, savory onions, and a rich blend of spices, promises to transport you to the cozy kitchens of Poland. Join us on a culinary journey as we share the step-by-step guide to creating this delicious comfort food.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Optional toppings

Instructions

  1. Bring 1 1/2 cups of water to a boil in a heavy pot over medium high heat. Add in potatoes, onions and salt. Cover and reduce to a simmer for 15 minutes or until the potatoes are soft.
  2. Add in milk and bring to a simmer, not a boil.
  3. Add in celery seed, pepper and butter.
  4. Make the dumplings: In a small bowl, whisk together the beaten egg and flour until smooth.
  5. Drop dumpling mixture into the soup 1/2 teaspoon at a time. Simmer for 5 minutes. Remove from heat and sprinkle with parsley.
  6. Serve and top with your choice of toppings.

Notes

Want even more flavor?

Consider adding garlic and onion powder for an extra punch of seasoning.

Nutrition Facts

Calories

330.93

Fat

16.62 g

Sat. Fat

9.6 g

Carbs

35.84 g

Fiber

3.77 g

Net carbs

32.08 g

Sugar

8.21 g

Protein

10.95 g

Sodium

1369.03 mg

Cholesterol

85.96 mg

Original recipe is from the Pennsylvania Grange Cookbook 1972 by Elizabeth Kreger. Kingwood Grange No. 1765.

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