Description
A hearty and comforting potato soup topped with fluffy dumplings, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 4 cups chicken broth or vegetable broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried marjoram
- 0 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 0 teaspoon freshly ground black pepper
- 0 cup heavy cream
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0 teaspoon fine salt
- 0 teaspoon ground nutmeg (optional)
- 1 large egg
- 0 cup whole milk
- 2 tablespoons melted butter, slightly cooled
- 1 tablespoon chopped fresh parsley
Instructions
- Melt the butter and olive oil in a large heavy pot over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Cook, stirring often, for 6 to 8 minutes, until the vegetables are soft and lightly golden around the edges.
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the cubed potatoes, dried marjoram, dried thyme, bay leaf, 1 teaspoon kosher salt, and 0 teaspoon black pepper. Toss well so the potatoes are coated in the aromatics and herbs.
- Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 12 to 15 minutes, or until the potatoes are just fork tender.
- While the soup simmers, make the dumpling batter. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. In a separate bowl, whisk the egg, milk, melted butter, and chopped parsley until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined and no dry flour remains. The batter will be thick and slightly sticky; avoid overmixing so the dumplings stay light.
- Taste the soup base and adjust the seasoning with more salt or pepper if needed. Make sure the soup is at a gentle simmer, not a vigorous boil. Using a teaspoon or small cookie scoop, drop small mounds of dumpling batter onto the surface of the soup, spacing them slightly apart.
- Cover the pot with a tight fitting lid and simmer gently for 10 to 12 minutes without lifting the lid. The dumplings will puff up and cook through while floating on top of the soup.
- After the dumplings are cooked, remove the lid and reduce the heat to low. Stir in the heavy cream and chopped fresh parsley, being careful not to break up the dumplings. Let the soup warm through for 1 to 2 minutes, then remove the bay leaf.
- Ladle the soup into warm bowls, making sure each serving includes several dumplings and plenty of potatoes. Garnish with extra parsley and a grind of black pepper and serve immediately.
Notes
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- The dumplings can be flavored by adding herbs and spices to the batter.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg