Potato Dumpling Soup
- SERVES
- 6
- COOK TIME
- 45 Min
Put on your woolies and bundle up, 'cause our Potato Dumpling Soup is a Fargo favorite that's full of comfort. Between the rich broth and the homemade dumplings, we can't decide what we like best about this dish. All we know is that it's sure to help warm you up, from the inside out!
What You'll Need
- 1 stick (1/2 cup) butter
- 2 potatoes, peeled and cut into 1/2-inch cubes
- 1/2 cup finely chopped onion
- 2 cup milk
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 5 cup chicken broth, divided
- 1 carrot, peeled and thinly sliced
- 1 teaspoon chopped fresh parsley
- 1 tablespoon cornstarch
What to Do
- In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.
- In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands). Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.
- In a soup pot over medium-high heat, bring 4-1/2 cups chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. In a small bowl, whisk remaining 1/2 cup broth and cornstarch until smooth. Add potato mixture, cornstarch mixture and parsley to soup pot and heat 5 minutes, stirring occasionally or until heated through.