Potato and Dumpling Soup

Prep Time 30minutes mins

Cook Time 25minutes mins

Total Time 55minutes mins

Ingredients

Ingredients for the Soup

• 2 tbsp butter
• 2 ribs celery
• 1 medium onion
• 3 pounds of russet potatoes
• 1 tsp kosher salt
• ¼ pound ham
• 1 can evaporated milk

Ingredients for the Dumplings

• 3 large eggs
• 3 tbsp milk
• 1½-2 cups flour
• ½ tsp salt

Instructions

Directions for the Soup

• Heat a Dutch oven over medium heat. While the pan is heating up, slice the celery and chop the onion. Toss the butter into the preheated pan, then add the vegetables.
• Sauté celery & onion in butter on medium heat until translucent, 10-15 minutes. Add a pinch of salt. While the vegetables are cooking, peel and cube the potatoes, and cube the ham.
• Once the onion & celery are sautéed, remove from pan. Place the peeled & cubed potatoes in the pan, and fill pan with just enough water to cover the potatoes (about 2 quarts). Add 1 tsp salt.
• Bring the pan of potatoes to a boil then adjust heat so that the water doesn’t boil over. 
• While the potatoes are cooking, prepare the dough for the dumplings.
• Once the dumpling dough is made, add back sautéed vegetables along with the ham, and evaporated milk.
• Bring to a boil. Drop dough in by the spoonful. Lower heat to a simmer (will probably need to lower it to medium-low). Cover with a lid and simmer for 15-20 minutes or until dumplings are cooked through.
• Salt & pepper to taste.

Directions for the Dumplings

• In a medium bowl, beat eggs milk, and salt.
• Mix flour into the egg/milk/salt mixture. The dough should be stiff but moist. Set aside.