Creamy Potato Soup with Homemade Dumplings

Creamy Potato Soup with Homemade Dumplings

Name: Creamy Potato Soup with Homemade Dumplings
Total time: 80 min
Ingredients: 100g bacon, cut into small pieces; 4 medium-sized russet potatoes, peeled and diced; 200g canned yellow corn, drained; 2 stalks of celery, finely chopped; 1 small onion, finely diced; 1 carrot, finely chopped; 4 cloves of garlic, minced; 360ml chicken broth; 3 tablespoons of butter; 3 tablespoons of all-purpose flour; 600ml milk; 2 eggs; 200g all-purpose flour; 100g shredded Cheddar cheese; 100g shredded Swiss cheese; 1 tablespoon of finely minced fresh parsley; 1/2 teaspoon of salt; 1/2 teaspoon of ground black pepper

Indulge in this creamy potato soup with homemade dumplings, featuring bacon, carrots, celery, and a blend of two flavorful cheeses.

80 min

easy

8 servings

572kcal

calories

53g

carbohydrates

130mg

cholesterol

28g

fat

fiber

28g

protein

17g

saturated fat

858mg

sodium

sugar

unsaturated fat

Dinner American

Ingredients

100g bacon, cut into small pieces

4 medium-sized russet potatoes, peeled and diced

200g canned yellow corn, drained

2 stalks of celery, finely chopped

1 small onion, finely diced

1 carrot, finely chopped

4 cloves of garlic, minced

360ml chicken broth

3 tablespoons of butter

3 tablespoons of all-purpose flour

600ml milk

2 eggs

200g all-purpose flour

100g shredded Cheddar cheese

100g shredded Swiss cheese

1 tablespoon of finely minced fresh parsley

1/2 teaspoon of salt

1/2 teaspoon of ground black pepper

Directions

Step 1

Start by cooking the bacon in a skillet over medium heat until it becomes crispy, which should take around 3 to 5 minutes. Transfer the bacon and its grease to a large pot.

Step 2

Add the potatoes, corn, celery, onion, carrot, and garlic to the pot with the bacon. Pour in the chicken broth and bring the mixture to a boil. Once it's boiling, reduce the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.

Step 3

In a separate saucepan, melt the butter over medium heat. Add 3 tablespoons of flour and whisk until smooth. Slowly pour in the milk, bring to a boil, then reduce the heat and simmer until the soup thickens, which should take around 2 minutes.

Step 4

In a bowl, beat the eggs and then add 1 cup of flour. Stir with a fork until the rivel dough is completely moistened.

Step 5

Lightly mash the soup vegetables in the pot. Add the milk and flour mixture, stirring to combine.

Step 6

Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you go to prevent them from sticking together. Cook over low heat until the rivels are solid, which should take about 15 minutes.

Step 7

Stir in the Cheddar cheese, Swiss cheese, parsley, salt, and pepper, and continue to cook until the cheeses are melted and the soup is well combined.