Potato Soup With Old-Fashioned Dumplings |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Better Homes and Gardens Ingredients:
2 (14 ounce) cans reduced-sodium chicken broth |
1 (1 7/8 ounce) package white sauce mix |
4 cups chopped potatoes |
1 cup chopped onion |
1 cup diced cooked ham or 1 cup canadian bacon |
1 (12 ounce) can evaporated milk |
1/2 teaspoon white pepper or 1/2 teaspoon black pepper |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 egg |
1/2 cup milk |
2 tablespoons vegetable oil |
Directions:
1. In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
2. Stir in potato, onion, ham, evaporated milk, and pepper.
3. Bring to boiling, decrease heat.
4. Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
5. Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
6. Make a well in the center of the flour mixture.
7. In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
8. Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
9. Using rounded teaspoonfuls, drop dumping dough onto hot soup.
10. Return to boiling, decrease heat.
11. Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
12. If desired, sprinkle with fresh snipped parsley.
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