It’s here! Our first post in the Slow Cooker Mondays series. Each week we’ll be bringing you a new slow cooker recipe to try — Perfect for the fall weather! This week Carol made Creamy Potato Soup with Dumplings. I’ll definitely be trying this one myself because it sounds delicious and I’ve always wondered how to make dumplings. Now I know!
Ingredients:
Soup:
6 medium sized potatoes, peeled & diced
2 stalks of celery, washed & diced
2 large carrots, washed, peeled & diced
1 medium sized onion, chopped
4 cups of vegetable stock (you can use chicken, too)
1 tablespoon of butter
1 & 1/2 cup of evaporated milk (12 oz. can)
1 teaspoon salt, pepper to taste
1/2 tablespoon parsley, dried
Dumplings:
1 cup of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of sugar
1/2 teaspoon of salt
1 tablespoon of butter
1/2 cup of milk
Directions:
Soup:
1. Add all ingredients except evaporated milk. Cook on high for 3-4 hours or low for 7-8 hours.
2. Stir in evaporated milk 1 hour prior to finish.
3. Add a spoonful of dumpling mix to boiling soup.
4. Sprinkle some parsley on top for garnish and serve.
Dumplings:
1. Stir flour, baking powder, sugar, and salt in medium sized bowl. Slowly add in butter and milk and stir.
2. Add to boiling soup 1 hour prior to finish.
This soup was amazing. Very creamy and delicious. We will be making it in this house again!
You can print a text only version of this soup for safe keeping here!