Okay, so I have to admit that I grew up thinking that everybody knew about potato soup with dumplins in it!!! Notice I said dumplins and not dumplings. If you’re anywhere remotely from the south you know that the “g” is completely not necessary in any word ending in “ing.” Dumplins are not those pretty little perfect squares of 1/8 inch thick dough like you see in Cracker Barrel….. those should just be called noodles! Dumplins are ugly, big, and have the perfect chew. Mix them up in some thick and hearty homemade potato soup and you’ve got a perfect winter time meal.
This recipe is my dad’s very own, and he has passed it on to me. Hopefully I don’t get lynched for sharing the family secrets of an honest to goodness “Real McCoy”.
Potato Soup
- 7-8 medium sized potatoes (diced, but not too small). Cover these with just enough water to cook
- Cook potatoes on stove top until almost done
- add one stick of butter
- add one can of evaporated milk
- allow butter to melt, and then add one quart of milk
- while still cooking and simmering the soup fork in the dumplins made from the following ingredients
- while cooking add salt to taste. This is potato soup, so you’ll likely be adding a lot of salt!
Dumplins
- in a mixing bowl mix:
- 2 cups all purpose flour
- 3-4 tablespoons of self rising flour
mix well
- add 4-5 eggs
- finish with just enough milk to reach the desired consistency
- desired consistency = dough should be slightly moist but still stay in a ball
Caution- the dumplins grow when they get into the simmering soup. I like to use a tablespoon to spoon in the couplings and I only put dough along less than half of the spoon itself (length wise). Dipping the spoon into the hot soup will release the dumplin into the pot. dumplins will begin to float as they get done.
Soup will thicken as it cools, and the flavor will soak in. I like to cook this early in the day so that it has thickened nicely by dinner. Reheat then if needed.
