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Potato Dumpling Soup

Best Homemade Potato Dumpling Soup Recipe

Potato Dumpling Soup is a dish made from soft potatodumplings served in a savory broth. The dumplings are typically made frommashed potatoes, flour, and seasonings, creating a light and fluffy texture.They absorb the rich flavors of the broth, making each bite a deliciouscombination of soft and savory. The soup may include vegetables like carrots,onions, and celery, or even meat for extra depth of flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Dumplings:
  • 2 large potatoes (about 1 pound), peeled and boiled
  • 1 cup all-purpose flour
  • 1 egg, lightly beaten
  • Salt and pepper to taste
  • 1 tablespoon butter, melted
For the Soup Base:
  • 2 tablespoons butter or oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 4 cups chicken or vegetable broth
  • ½ cup cream or milk (optional, for creaminess)
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Optional: Cooked bacon bits, parsley, or chives for garnish

Equipment

  • Large Soup Pot or Dutch Oven
  • Mixing Bowls (2 sizes)
  • Potato Masher or Ricer
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Ladle
  • Knife and Cutting Board
  • Whisk

Method
 

  1. Prepare the Dumplings: Mash the potatoes until smooth. Add melted butter, egg, salt, and pepper. Gradually mix in flour until the dough forms a soft, non-sticky texture. Roll into small balls (about 1 inch).
  2. Sauté the Aromatics: In a large soup pot, melt butter. Add onions, carrots, celery, and garlic. Cook over medium heat for 5–6 minutes until vegetables soften and smell fragrant.
  3. Add Broth and Seasoning: Pour in the chicken or vegetable broth. Add thyme, bay leaf, salt, and pepper. Stir and bring to a gentle simmer.
  4. Cook the Dumplings: Carefully drop dumplings into the simmering broth. They’ll sink first, then float to the top as they cook—usually after 8–10 minutes. Avoid stirring too hard, or they might break apart.
  5. Finish the Soup: Once dumplings are cooked, add cream or milk for a richer flavor. Let simmer for 5 more minutes. Adjust seasoning as needed.
  6. Garnish and Serve: Remove the bay leaf. Ladle soup into bowls and top with fresh parsley, chives, or crispy bacon bits for extra flavor.

Notes

I cooked this Potato Dumpling Soup on a cold Sunday afternoon, and my kitchen smelled like pure comfort. The creamy broth, soft dumplings, and fresh herbs made every bite satisfying. Serve it with crusty bread and enjoy the warmth in every spoonful.