Ingredients
Scale
Soup
- 8 cups cubed 1/4 to 1/2 inch Russet Potatoes
- 1 cup fine chopped medium onion
- 1/2 cup bacon bits
- 1 tsp garlic salt
- 1 tsp table salt
- 1 tsp black pepper
- 1 large stick of salted butter
- 1 quart half and half
- Milk as needed.
Dumplings
- 4 medium eggs
- 1 & 1/2 cups All-Purpose flour
- 1 tsp garlic salt
- 1 tsp table salt
Instructions
- Place cubed potatoes in a large cooking pot, cover with water until it is2 inches above potatoes.
- Bring to a slow boil, stirring occasionally.
- In a saucepan over medium heat, add butter until melted. Add onions and cook until soft and browning. Add bacon and continue cooking till browned. Remove from heat and set aside.
- Cook potatoes until almost done, but not fully cooked. While waiting for potatoes to finish you can start your Dumplings mix. See instructions below.
- When the potatoes are done, turn off the stove. Drain off water until the water level is about 1 inch below potato level.
- Return potatoes and remaining water to the stovetop. Add the butter, onions and bacon to the potatoes and stir until well blended. Let sit for 10 minutes stirring occasionally.
- After 10 minutes, add half & half, stirring to mix. Turn the stove on to just below medium. Bring to a simmer and add the garlic salt, tables salt and black pepper. Stir to mix and simmer.
- As the soup simmers it will thicken, add regular milk to thin as the soup will still thicken as it cooks. Simmer for 15 minutes stirring every few minutes. Bring the soup to a slow boil, then you can start adding your dumpling batter into the soup a 1/4 teaspoon at a time till all the batter is gone. You can make your dumplings as big or as small as you like.
- Continue cooking for 15 more minutes stirring occasionally.
- After 15 minutes, bowl it up and enjoy!!
Notes
Dumplings
As you mix the 4 eggs, add the garlic salt and table salt. Add a tablespoon of flour at a time to the mix until thick. Set aside until soup is ready then add as you like.
- Category: Soup