cheesy potato soup w/dumplings

How To Make cheesy potato soup w/dumplings

• 1

  Put potato cubes, celery sticks, and whole onion in a large soup pan. Cover vegetables with water. Add a teaspoon of salt. Bring to a boil and cook until potatoes and vegetables are tender.
• 2

  Remove the celery and onion with about a cup of water and puree in a blender. Return mixture to the potatoes.
• 3

  Add the milk and cheese. Stir over medium-low heat until the cheese is completely melted. Turn the heat to medium, stirring frequently to avoid scorching.
• 4

  in a separate bowl, crack eggs and after discarding shells, add flour with some salt and pepper until a thick dough forms.
• 5

  When the soup begins to boil, drop dough into soup by teaspoons. The dumplings will float when they are cooked through. Cooking the dumplings throughh will take less than 5 minutes if they are dropped into boiling soup.
• 6

  Dissolve cornstarch in 1/2 cup cold water and pour into soup. Continue Heating until soup is at the desired consistency. Reduce heat and serve with saltine crackers.
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