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Grannys Potato Soup - Homemade Potatoes and Dumplings
History of this Comfort Food
My grandmother came from England as a young girl, she married my grandfather and together they had 13 children. It was grandma's job to find meals that were inexpensive, used items from the farm, and fed/sustained 15 mouths on a daily basis. She also had to keep the house up, can fruits and vegetables, watch over 13 youngsters (let alone endure each pregnancy and delivery of all 13), and deal with the drama of the day. Grandma was a hero if you ask me! Below is the recipe for her simple but deliscious Potatoes and Dumplings. If you are a potato soup fan this recipe will fit well with those tastes. I hope you enjoy it as much as my family does.
This recipe makes about 6-8 cups of soup:
6-8 medium peeled potatoes cut for soup
2-3 whole eggs
1.5 - 2 cups flour
6-8 cups of whole milk
4 tablespoons butter/margarine
salt & pepper totaste
Boil potatoes until fully cooked, drain most of the water off of the potatoes, turn heat down to medium range, add milk and butter, salt & pepper to potatoes.
In a mixing bowl - put all eggs into bowl - mix lightly with a fork. Slowly add flour and mix into a wet dough - add more flour if needed but do not over mix dough or it will get too tough.
With a fork - add small size dumplings into soup until all dumpling dough has been used up. Let soup simmer approximately 10 minutes to thoroughly cook the dumplings. Be careful to not scorch the soup.
Just a note - this soup will thicken up after it is cooled - I think it always tastes better the second day. Enjoy!
Adding More Flavors
My husband loves this recipe with clams added for "Clam Chowder with Dumplings" very tasty and super filling. Great Fall and Winter meal with fresh rolls.