Betsy Bailey

Bailey made this tonight with my guidance (but all her labor!). Her first experience with chopping onions and potatoes. This is her Grandma’s traditional recipe – a family comfort food favorite.

German Potato Soup with Dumplings

Ingredients

7-8 large potatoes, peeled and diced
1 onion, peeled and diced
1 stick of butter (1/2 cup)
1 can evaporated milk

1 cup flour
1/2 cup water

Directions

1. Cover diced potatoes and onion in pot with 1/2-inch water. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until potatoes are tender, approximately 15-20 minutes depending on size off the dice.

2. Mix flour and water to form a stiff dough. You can also put 2-3 eggs in a bowl and add flour until a stiff dough is formed. We like the dumplings either way.

3. With larger diced potatoes, blend or mash potatoes to thicken. You can skip this step with smaller dice potatoes.

4. Add can of evaporated milk (you can also use regular milk or heavy whipping cream in a pinch) and stick of butter to the pot. Bring back to a simmer.

5. Drop small pieces of dough into soup and simmer for 5 minutes. Serve.