Potato Soup With Butter Dumplings

1. 1

   In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.

2. 2

   Add potatoes, water, salt, and pepper.

3. 3

   Bring to boiling,

4. 4

   Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.

5. 5

   Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.

6. 6

   Using a scant teaspoon for each, drop dumplings into bubbling soup.

7. 7

   Cover, simmer 10 minutes.

8. 8

   Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.

9. 9

   Heat through, but do not boil.

10. 10

    Serve in bowls; sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.