potato soup and dumplings recipe

Written ByJenny Smyth Posted on
potato soup and dumplings recipe
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The Best potato soup and dumplings recipe

I have been making this potato soup and dumplings recipe for years, and it is one of those meals that just feels like a warm hug in a bowl. My kids ask for it all the time, especially on cold winter evenings when they come in from playing outside. It is a simple, hearty dish that fills the kitchen with a comforting aroma and brings everyone to the table without any fuss.

This recipe is perfect for busy weeknights because it comes together with basic pantry ingredients. The soup is creamy and rich, with tender chunks of potato that melt in your mouth. The dumplings are soft and fluffy, soaking up all the savory broth.

I love that I can make a big pot and have leftovers for lunch the next day, which always taste even better after the flavors have had time to blend. Potato soup is a classic comfort food that has been around for generations. It is a great way to use up potatoes you have on hand, and it is naturally filling and satisfying.

The dumplings add a wonderful texture and make the meal more substantial. I often add carrots and celery for extra nutrition, and a sprinkle of fresh parsley on top for a pop of color. One of the best things about this recipe is how versatile it is.

You can make it with chicken broth or vegetable broth, add cooked bacon or ham for extra protein, or keep it vegetarian. The dumplings are easy to mix up and drop right into the simmering soup, so there is no extra fuss. This is the kind of meal that makes everyone feel cozy and cared for, and I am so happy to share it with you.

Hearty Potato Soup with Fluffy Dumplings

Hearty Potato Soup with Fluffy Dumplings

4.6 from 1608 votes

A creamy, comforting potato soup loaded with tender vegetables and topped with soft, pillowy dumplings. This easy one-pot meal is perfect for cold days and family dinners.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
4 cups chicken or vegetable broth
4 medium russet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup whole milk or heavy cream

For the Dumplings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter, cut into small pieces
3/4 cup milk

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
3Add the garlic, carrots, and celery to the pot.
4Cook for another 3 minutes, stirring often, until the vegetables begin to soften and release their aroma.
5Pour in the broth and add the potatoes, salt, pepper, and thyme.
6Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
7While the soup simmers, make the dumpling dough.
8In a mixing bowl, whisk together the flour, baking powder, and salt.
9Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
10Stir in the milk just until a soft dough forms.
11Do not overmix.
12Once the potatoes are tender, stir in the milk or cream and let the soup come back to a gentle simmer.
13Drop the dumpling dough by rounded tablespoons onto the surface of the soup, spacing them about an inch apart.
14Cover the pot tightly and let the dumplings cook for 12 to 15 minutes without lifting the lid.
15The dumplings should be puffed up and a toothpick inserted into the center comes out clean.
16Remove the pot from the heat and let it sit for 2 to 3 minutes before serving.
17Ladle the soup and dumplings into bowls and garnish with fresh parsley if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 30mg🧂Sodium: 750mg🌾Total Carbs: 50g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 10g

📝Notes

For a richer soup, use heavy cream instead of milk. You can also add cooked bacon or shredded cheddar cheese on top for extra flavor. If the soup is too thick, thin it with a little extra broth or milk.

Watch Video Of How Hearty Potato Soup with Fluffy Dumplings Works

This potato soup and dumplings recipe is one of those meals that always works, whether it is a casual weeknight dinner or a cozy Sunday supper with the family. The creamy soup and soft dumplings are so satisfying, and everyone always goes back for seconds. I love that I can make it with ingredients I usually have on hand, and it never fails to warm us up from the inside out.

For storing leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to three days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally.

If the soup has thickened, add a splash of broth or milk to bring it back to the right consistency. You can also freeze the soup without the dumplings for up to three months, then add fresh dumplings when you reheat it. Serve with crusty bread or a simple side salad for a complete meal that everyone will love.

❓ Frequently Asked Questions About Hearty Potato Soup with Fluffy Dumplings

1. Can I use frozen dumplings instead of making them from scratch?

Yes, you can use frozen dumplings or even canned biscuit dough cut into pieces. Just add them to the simmering soup and cook according to the package directions, usually about 10 to 12 minutes. Homemade dumplings are easy to make and have a lighter texture, but store-bought options work in a pinch.

2. How do I prevent my dumplings from becoming dense and heavy?

To keep dumplings light and fluffy, do not overmix the dough. Stir just until the ingredients come together, and handle the dough as little as possible. Also, make sure the soup is at a gentle simmer when you drop in the dumplings, and keep the pot covered during cooking so the steam cooks them evenly.

3. Can I make this potato soup and dumplings recipe dairy-free?

Yes, you can make it dairy-free by using olive oil or vegan butter instead of butter, and unsweetened almond milk or oat milk instead of regular milk. Use a dairy-free broth and check that your baking powder is vegan. The soup will still be creamy and delicious.

4. How do I store leftovers and how long do they last?

Store leftover soup and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb some of the broth and become softer, but the flavor will still be great. To reheat, warm the soup gently on the stovetop over low heat, adding a splash of broth or milk if it has thickened too much.

5. Can I add other vegetables or protein to this soup?

Absolutely. This recipe is very adaptable. You can add cooked shredded chicken, diced ham, or crumbled bacon for extra protein. For more vegetables, try adding corn, peas, or chopped kale during the last 5 minutes of simmering. Just adjust the seasoning to taste.

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