Potato Dumpling Soup (Murphys)

SOUP BASE INGREDIENTS (1):

  • 5 pounds of potatoes
  • 6 chicken boullion cubes
  • 2 teaspoons minced onion
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon parsley
  • 1 teaspoon onion powder
  • 1 stick butter
  • 1-1/2 cups milk

DUMPLINGS INGREDIENTS (2):

  • 6 Eggs (if small eggs, may need 7)
  • 3c Flour
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Parsley

DIRECTIONS:

  1. Cut potatoes into 1/2-to-3/4 inch cubes
  2. Put in large stock-pot and cover with additional 1.5” of water.
  3. Bring to boil & cook until potatoes are almost soft. (Not quite done, around 15 minutes on high)
  4. Add Milk, Butter, Chicken Boullion, Parsley, Salt & Pepper & Onion powder.
  5. Bring to boil again.
  6. While waiting for 2nd boil, make dumplings. Mix all ingredients and stir with rubber spatula until dough-like consistency. (Not runny. Shouldn’t be shiny.)
  7. Reduce heat to medium-low, no more than (setting 4) so doesn’t boil over.
  8. Add dumplings with small spoonful of dumpling mix at a time. (Hershey Kiss Size or smaller)
  9. Cook dumplings a minimum of 20 minutes. Keep covered to steam dumplings making them softer. (do not uncover, watch over-boil)