Thursday, October 15, 2009


A friend ask me about a Cream Of Potato Soup with Dumplings, so I got out some of my church cookbooks and found this...Decided to post some fast and easy potato recipes from the cookbooks also....Enjoy.


4 large Potatoes, any variety
2-3 Carrots, scrubbed & chopped
1 cup Chicken Stock
4 tablespoons butter
1 medium Onion, chopped fine
8 cups Milk
2 cups Heavy or Light Cream
1 tablespoons Salt
Pinch of Rosemary, Sage & Marjoram
1 teaspoon Garlic Salt

Scrub potatoes well and knick out eyes and dark spots. Do not peel. Dice into cubes and place with carrots and 1 cup soup stock in heavy 3 quart saucepan. Cover and cook at medium heat for about 5-7 minutes. Reduce heat to low and cook covered until potatoes are tender but not mushy, about 20-30 minutes.
Melt butter in Dutch oven until it sizzles. Sauté onions in butter until tender. Add milk, cream and seasonings. Cook mixture over medium heat until very hot. Do not boil. Add potato mixture to hot milk. Cover and simmer on low heat for 30 minutes to an hour. Before serving, add dumplings & garnish individual portions with chopped parsley and a pat of butter

The Dumplings:

Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.

Drop dumplings, one or two at a time, into the boiling broth (4 C Water & 2 C Chicken broth) then reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes then add to Creamy Potato Soup Mixture… Makes 4 to 6 servings.

Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.


2 pounds small red potatoes, quartered or equal amounts of white potatoes, cut it small chunks
1 8 oz. package cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1/4 cup bacon bits or crumbled bacon
1 can condensed cream of potato soup (or any cream soup0

Place potatoes in a 3 1/2 quart crock pot. In a small bowl combine cream cheese and Ranch mix. Stir in soup and pour over potatoes. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. Stir to blend before serving


2 lbs. Ore-Ida Potatoes O'Brien (about 8 cups)
½ lbs bacon
2 cups sour cream
6 green onions, white and part of green, finely chopped
10 3/4 oz.-can condensed cream of potato soup
1/2 cup 2% milk
2 tbsp butter
8 oz. shredded sharp cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1 cup Durkee French Fried Onions

Preheat oven to 350 degrees. Coat a 13-x-9 inch baking pan with canola cooking spray.
Rough cut bacon and cook. Remove from pan with a slotted spoon and set aside on paper towels to cool.
Thaw potatoes and combine with all ingredients except the Durkee French Fried Onions.
Spread into prepared pan and top with Durkee French Fried Onions. Bake for 30 minutes.

1 comment:

I Play Outside The Box said...

Thanks for sharing all these great looking recipes!!