potato dumpling soup recipe

Written ByJenny Smyth Posted on
potato dumpling soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best potato dumpling soup recipe

I’ve been making potato dumpling soup for my family for years, and it’s always a hit. The dish originated in Eastern Europe, where potatoes were abundant and hearty soups were a staple.

The key to this recipe is the use of homemade dumplings, which are essentially just mashed potatoes mixed with flour and egg. When you add these to a rich, flavorful broth made with chicken or beef stock, onions, carrots, and celery, you get a soup that’s both comforting and satisfying.

My kids love it when I serve this soup with some crusty bread on the side, but it’s also great on its own as a main course. One of the best things about this recipe is that it’s incredibly versatile – you can make it with different types of potatoes, add in other vegetables like kale or spinach, and even serve it with some crusty bread for dipping in the broth.

The health benefits of this recipe are numerous – potatoes are packed with fiber and vitamins, while the vegetables add antioxidants and fiber. My family loves this recipe because it’s easy to make in large batches, making it perfect for potlucks or family gatherings.

When I’m feeling under the weather, there’s nothing like a hot bowl of potato dumpling soup to nurse me back to health.

Hearty Potato Dumpling Soup

Hearty Potato Dumpling Soup

4.5 from 1357 votes

A comforting soup featuring soft, pillowy potato dumplings simmered in a rich, savory broth with vegetables and herbs. This rustic dish is perfect for cold days and makes a satisfying meal on its own.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dumplings

2 cups mashed potatoes (cooled)
1 large egg, lightly beaten
1 cup all-purpose flour, plus extra for dusting
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

For the Soup

1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth
1 teaspoon dried thyme
1 bay leaf
1 cup chopped kale or spinach
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1In a large mixing bowl, combine the cooled mashed potatoes, beaten egg, salt, pepper, and nutmeg.
2Stir with a fork until well blended, then gradually add the flour, mixing until a soft dough forms.
3The dough should be slightly sticky but hold together when shaped.
4Turn the dough out onto a lightly floured surface and knead gently for 1 to 2 minutes until smooth.
5Divide the dough into 4 equal portions, then roll each portion into a long rope about 1 inch thick.
6Cut each rope into 1-inch pieces and set the dumplings aside on a floured plate.
7Heat the olive oil in a large pot over medium heat.
8Add the onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
9Add the garlic and cook for 1 minute more, until fragrant.
10Pour in the vegetable broth and add the dried thyme and bay leaf.
11Bring the soup to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes to allow the flavors to meld.
12Carefully drop the potato dumplings into the simmering soup, one at a time, using a slotted spoon.
13Stir gently to prevent sticking, then cover the pot and simmer for 15 to 20 minutes, until the dumplings float to the surface and are cooked through.
14The dumplings should be tender and slightly puffed.
15Stir in the chopped kale or spinach and cook for 2 to 3 minutes, until wilted.
16Remove the bay leaf, then season the soup with salt and black pepper to taste.
17Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

🔧Equipment

Large mixing bowl
Fork or potato masher
Large pot or Dutch oven
Wooden spoon
Slotted spoon
Measuring cups and spoons
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 35mg🧂Sodium: 720mg🌾Total Carbs: 65g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For best results, use leftover mashed potatoes that are thick and not too moist. If the dough is too sticky, add a little more flour, but be careful not to overwork it. You can also add cooked shredded chicken or white beans to make the soup heartier.

Watch Video Of How Hearty Potato Dumpling Soup Works

This potato dumpling soup recipe is always a good idea for any occasion – whether you’re feeding a crowd at a family gathering or just want a comforting meal after a long day. One of the best things about this recipe is that it’s incredibly easy to reheat – just thaw the frozen dumplings overnight in the fridge or reheat them quickly in the microwave.

You can also serve leftovers over rice or noodles if you prefer. This soup freezes beautifully too – just let it cool completely before transferring it to an airtight container and storing it in the freezer.

❓ Frequently Asked Questions About Hearty Potato Dumpling Soup

Q: What type of potatoes should I use for this recipe?

You can use any type of potato you like for this recipe – Russet or Yukon Gold work well because they’re high in starch and will give your dumplings a light, fluffy texture.

Q: Can I make this recipe without using beef stock?

Yes, you can make this recipe using chicken or vegetable stock instead of beef stock. Just keep in mind that the flavor will be slightly different.

Q: How do I store leftover dumplings?

You can store leftover dumplings in an airtight container in the fridge for up to three days or freeze them for up to two months.

Q: Can I make this recipe ahead of time?

You can make the dumplings ahead of time and store them in an airtight container until you’re ready to assemble the soup.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians because it contains chicken stock.

Similar Posts