Dianna's Potato Soup


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

6 large potatoes, washed, peeled and cut into cubes
4 cans chicken broth
1 stick butter
1 block cream cheese
2 tsp. chopped garlic
1 onion, chopped
1 tsp celery seed
1 quart milk or half & half
1 egg
1 cup flour, more or less


Directions

6 large potatoes, washed, peeled and cut into cubes


4 cans chicken broth


1 stick butter


1 block cream cheese


2 tsp. chopped garlic


1 onion, chopped


1 tsp celery seed


1 quart milk or half & half


1 egg


1 cup flour, more or less


In a large dutch oven or soup pot, bring chicken broth, butter, celery seed, garlic and onions to a boil. Add salt and pepper to taste. Add potatoes and cook until just tender. Turn down heat and add milk and cream cheese. Stir until cheese is incorporated. You may add more milk at this time to make more soup. Just remember to add salt and pepper to adjust.


In a small bowl, beat egg and add flour until it reaches a sticky but firm consistency. Drop dumplings by teaspoons into the hot soup. Add any leftover flour to soup and stir to thicken. Cook until dumplings start to float and are warmed through. Serve hot. Leftover soup is even better the next day!


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