potato soup with dumplings recipe

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

I’m so excited to share this potato soup with dumplings recipe with you all. This hearty and comforting dish is a staple in many Eastern European countries, where it’s often served as a main course or side dish.

The rich flavor of the potatoes, combined with the tender texture of the dumplings, makes for a truly satisfying meal. I love how easy this recipe is to make, and how versatile it is – you can serve it for a weeknight dinner or a special occasion, and it’s always a crowd-pleaser.

My family and I have been enjoying this recipe for years, and we never tire of it. In fact, my kids ask for it all the time, which is high praise indeed!

As for me, I appreciate how healthy this recipe is – with plenty of fiber-rich potatoes and lean protein from the dumplings, it’s a great option for a busy family like ours. Plus, the leftovers reheat beautifully, making it perfect for meal prep or a quick lunch on-the-go.

Have you ever tried potato soup with dumplings? I’d love to hear about your favorite recipes and traditions in the comments below!

Potato Soup with Dumplings

Potato Soup with Dumplings

4.6 from 1634 votes

A hearty and comforting potato soup with fluffy dumplings. This classic dish is perfect for a cold day and is easy to make with simple ingredients.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 tablespoons butter
1 large onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
4 medium potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
2 tablespoons fresh parsley, chopped

For the Dumplings

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, cold and cubed
3/4 cup milk

👨‍🍳Directions

1Melt butter in a large pot over medium heat.
2Add diced onion and cook until soft and translucent, about 5 minutes.
3Stir in minced garlic and cook for 1 minute until fragrant.
4Pour in the broth and add diced potatoes, salt, and pepper.
5Bring to a boil over high heat, then reduce heat to low, cover, and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
6While soup simmers, make dumplings.
7In a mixing bowl, whisk together flour, baking powder, and salt.
8Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
9Stir in milk until just combined; do not overmix.
10Once potatoes are tender, use an immersion blender to puree the soup until smooth.
11Alternatively, transfer half the soup to a blender, puree, and return to pot.
12Stir in heavy cream and bring to a gentle simmer over medium-low heat.
13Drop tablespoonfuls of dumpling dough into the simmering soup.
14Cover the pot and cook without lifting the lid for 12 to 15 minutes, until dumplings are puffed and a toothpick inserted into the center comes out clean.
15Ladle soup into bowls, making sure each serving gets a few dumplings.
16Garnish with fresh parsley and serve hot.

🔧Equipment

Large pot
Mixing bowl
Pastry cutter or fork
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 9g

📝Notes

For a lighter version, substitute half-and-half for heavy cream. Dumplings can be made with whole wheat flour for added fiber, but they will be denser.

Watch Video Of How Potato Soup with Dumplings Works

This potato soup with dumplings recipe is one that I always come back to – whether we’re celebrating a special occasion or just need a comforting meal on a chilly evening. The best part?

It’s incredibly easy to make ahead of time and reheat as needed. Try serving it with some crusty bread or over egg noodles for an added treat.

One tip: be sure to store any leftovers in an airtight container to prevent sogginess – simply refrigerate or freeze until you’re ready to enjoy again!

❓ Frequently Asked Questions About Potato Soup with Dumplings

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

For this potato soup with dumplings recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These varieties will break down nicely during cooking and give your soup a silky texture.

Q: Can I make the dumplings ahead of time?

Yes, you can definitely make the dumplings ahead of time! Simply mix together the dough ingredients as instructed, then refrigerate or freeze until you’re ready to cook them.

Q: What’s the best way to store leftover potato soup?

For leftover potato soup, be sure to store it in an airtight container in the refrigerator within two hours of cooking. You can also freeze it for up to three months – just thaw overnight in the fridge before reheating.

Q: Can I substitute different types of flour in the dumpling dough?

While all-purpose flour works well in this recipe, you can experiment with other types of flour like whole wheat or oat flour if you prefer. However, keep in mind that these flours may affect the texture and flavor of your dumplings slightly.

Q: How do I know if my potato soup has reached the right consistency?

The ideal consistency for potato soup is creamy but still pourable. If your soup seems too thick, add a bit more broth or water to thin it out – conversely, if it’s too thin, simmer some more until it reaches your desired consistency.

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