On wash day, my mother would always make this easy-to-make potato soup with dumplings. It continues to be a favorite for lunch today. At the table, pepper might be added. Butter and fresh bread are recommended. This rich soup may be a whole meal on its own when served as supper.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 1 ½ cups all-purpose flour, or more as needed
- 2 teaspoons salt, divided
- 1 teaspoon baking powder
- 1 large egg
- ¾ cup water, or as needed
- 1 tablespoon vegetable oil
- 6 medium potatoes – peeled and cubed
- 8 cups water
- 2 tablespoons butter
- 1 large onion, chopped
- 4 ounces sliced bacon, diced
Instructions
- Mix together flour, 1 teaspoon salt, and baking powder in a medium bowl; set aside.
- Crack egg into a measuring cup; add enough water to equal 1 cup, then whisk with a fork. Gradually mix egg-water mixture and oil into flour mixture with the fork until a soft dough forms. Use your hands to knead dough until smooth and no longer sticky, adding more flour or water as needed. Cover the bowl; set aside until potatoes are ready.
- Place potatoes in a large pot with 8 cups water and remaining 1 teaspoon salt; bring to a boil. Cook until potatoes are tender, 10 to 15 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add onion and bacon; cook and stir until onion is golden and bacon is cooked. Set aside.
- When potatoes are cooked, pinch off small pieces of dough and drop them into boiling potato water. Turning dough in your hand will help keep it from sticking to your fingers.
- Once all of the dumplings have been added, stir in onion and bacon. Ladle some of the soup water into the skillet; swish it around to loosen the tasty bits and juices, then return to soup. Turn off heat; let soup stand for a few minutes before serving.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 1078 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I followed some of the suggestions – I used chicken stock and added celery to the base. I would use better bacon, but the taste was good and filling – perfect winter meal! And could add chicken and carrots for extra umpf! Will make again!
This was a delicious recipe. The dumplings were very wet using the measurements provided. I had to add quite a bit more flour to get them the consistency needed to partially shape. I would definitely make this again, just with a different dumpling recipe. The other components were spot on. Both my sons got seconds!
Wasn’t a big fan of it.
love it!!!!
ok this was sooo good and a big hit with my neighbors on this rainy gloomy day. I’m new to the world of dumplings and wasnt real sure how this was gonna go. so I made it exactly how it was written first, which I think u should always do the first time. anyway after it was done, I did just add a few things. I added 2 to 3 carrots, chopped, 3 stalks of celery, ribbed and chopped and lastly I diluted 2 cubes chicken broth in 1 cup of boiling water and through it in. oh my, was it so ever good! praying for more rainy days!!
It’s incredible! However, I DO suggest using 6 -7cups of milk, and a cup or two of water instead of the 8 cups water. Makes for a more creamy, dreamy soup! Other than that…. this is my GO TO recipient. I’ve started to add shredded carrots and shredded chicken breast to the mix as well. & I’m beyond impressed! GREAT RECIPE
This soup is delicious. The dough was stickier than I thought it would be, however, it turned out wonderful. I added frozen peas and corn too.
This was such a simple soup! The dumplings were easy and just the type I like! I would suggest making them small because they grow quite a bit in the soup. I mostly followed the recipe but I only had 4 red potatoes and did not skin them prior to cooking. Since I didn’t have very many potatoes, I boiled them in only 5 cups. I used only chicken broth, no water (except in the dumplings). I also used about a 1/2 lb of bacon. Very, very good. Thanks so much for the recipe!– Update, I made this again the very next week. Measurements aren’t terribly important and you can add just about anything you like, some mixed veggies, chicken…this is one of my favorites right now. Super easy and you already have most everything you would need. Thanks again!!
Oh ya… the family loved this one. It’s a keeper. Didn’t change a thing. Update, 3 years since my first review and we still love this simple soup. I have taken one of the suggestions from other reviewers and I do use chicken stock instead of water. I also add a can of whole kernel corn. drop the dumpling dough into the soup by using two teaspoons. Scoop up the dough with one spoon filling it no more than one third full. Use the second spoon to push it into the soup. I am not sure why some have reviewed that they did not care for the dumpling dough in this recipe. It is really good. Maybe they over cooked, which might make it tough.
It was super thin, too much water, and super bland. The “dumplings” didn’t work out. I didn’t like it.
Excellent will definitely make it again.
It was really good and enjoyed making it
I love this soup so much. It’s become such a cold-weather staple for me, partly because I pretty much always have the ingredients on hand and partly because it’s delicious. I usually do have to play with the dumplings a little–the recipe as written gives you dumplings that are a bit gummy. But add a little less water or a little more flour, and it’s an easy fix.
For the most part I liked this soup. It is a good base soup. I made it as described, except my hubby forgot to buy an onion so I used onion powder in the broth instead. I thought there were two things wrong with it: 1) the broth was awfully bland until I added the onion powder and I added that much earlier than onions would’ve been added so I think that if I had gone with an actual onion, there wouldn’t have been enough onion flavor; and more importantly 2) the dumpling dough had way too much liquid or something. Using exactly the ingredients called for made something the consistency of pancake batter. I added a lot more flour, an extra egg, and a pinch more baking powder and salt to make up for the extra other stuff and I finally got a consistency that would work, though it wasn’t ideal. The dumplings were tasty though. As I said before, this is a good base recipe–you could easily add more vegetables like carrots and celery or change out the water for chicken or veggie stock. Despite my rating, I will try this again!
Great recipe. Even my picky eater loved it. The only change I made was adding half a bag of frozen peas and carrots. Delicious and very filling.
Great recipe! Did mine a little different but end result was excellent. I fried my onions and bacon together then added potatoes and cooked longer with some salt, pepper, thyme and smoked applewood seasoning blend. . Added water with chicken and vegetable soup bases. Let potatoes cool about halfway then started plopping in the dumplings. I added about 3/4 – 1 cup more flour than it asked for to make them rollable and made them little bite sized bits of goodness. By the time I was done putting them in the potatoes were finished. Worked great!! Tastes excellent. Will do it again. Maybe try adding these dumplings to other soups.
I made it exactly as directed and it was terrible.
The soup if made exactly has no taste and the dumplings needed lots of help. I tried saving this soup by adding in chicken broth, cream of potato and celery soup to get the base creamy and add some flavor. The dumplings need some sage or something to give them some flavor because they are just so bland. It still isn’t great but I can at least eat this soup.
This can be great- definitely with modifications. I took the advice from the number one review and added in frozen mixed veggies. I used 2 onions instead of one, and I would definitely use 1.5x or 2x more potatoes next time. After they have boiled put 3/4 of them in the blender and then add back to the pot. Will give it a nice stew texture. I added garlic powder and cracked black peppercorns to my dumpling batter to give them some spice.. Most importantly add THREE chicken bouillon cubes.
I have never made a dumplin till i tried this recipe. My family loved it and my husband gave me the best compliment ( It taste just like grandmas.) super easy and budget friendly.
This soup was delicious and very filling. I did make some changes though. I added diced celery and chicken bouillon to make it more flavorful. The only difficulty I had was with the dumplings…..They stuck to everything. Next time I think I will just add more flour. It’a a delicious, easy-to-make soup!!