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Ingredients

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Directions

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  • For dumpling dough, in a medium bowl, stir together flour, baking powder and salt. Make a well in center of flour mixture. In a small bowl, combine egg and milk. Add egg mixture all at once to flour mixture; stir until combined. Cover and set aside.

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  • In a large saucepan, cook onion in hot butter over medium heat for 3 to 5 minutes or until onion is tender. Add broth, potatoes and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

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  • Drop rounded teaspoons of dumpling dough into potato mixture (don't worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until potatoes are tender and dumplings float.

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  • In a medium bowl, stir together whipping cream, chicken soup and white pepper; add to potato mixture. Cook and stir about 5 minutes or until heated through. Remove bay leaves; discard. Makes 8 side-dish servings.

Nutrition Facts

323 calories; 20 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 89 mg cholesterol; 677 mg sodium. 265 mg potassium; 29 g carbohydrates; 1 g fiber; 2 g sugar; 7 g protein; 0 g trans fatty acid; 680 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

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