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Drop-dumpling Hearty Potato Soup

Print Recipe
Course dinner
Keyword dumpling, herby, potato, soup

Ingredients

  • 1 medium white onion, diced
  • 4-5 stalks celery, slices
  • 4-7 cloves garlic, minced
  • 3-4 carrots, sliced
  • 1 container shitake mushrooms
  • 3-5 medium potatoes
  • 1 tbsp dried sage
  • 1 tbsp dried thyme
  • 1 tbsp onion powder
  • 1 tsp dried rosemary
  • 1-2 tsp sea salt
  • ½ tsp black pepper
  • 8 cups veggie stock (can use water, I usually do half and half)

Herby Drop-Dumplings

  • 1 cup all purpose flour organic
  • 1 tsp baking powder
  • 1 tsp dried thyme
  • 1 tsp ground sage
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ cup warm water
  • 2 tbsp olive oil

Instructions

  • Heat large pot on medium heat with a little olive oil or water (2 tbsp)
  • Add diced onion, sauté while prepping the rest of the veg. Add as you go!
    Add carrots, celery, potatoes, and garlic.
    Sauté for 5 minutes until everything starts sweating down and
  • Add the sage, thyme, rosemary, onion powder, salt, and black pepper. Sauté 1 minute
    Add the veggie stock
  • Bring soup to a boil, then lower heat slightly, let cook for 20 minutes or until potatoes are tender enough to poke through with a fork.

Drop-Dumplings

  • Once the soup is cooking, combine dry ingredients for dumplings in a medium bowl.
    Form a well in the middle of the bowl and add the 1/2 cup warm water and 2 tbsp of olive oil
    Combine with a wooden spoon or silicone spatula until a dough forms, it should be thick and not too watery. Cover with a tea towel and let sit for at least ten minutes while soup finishes cooking
  • Once the soup is nearly done, taste and adjust the salt and seasoning level, then use a spoon or small ice cream scooper to scoop 2 tbsp of the dough into the pot, leaving a little space between each dumpling.
    Cover the pot and let simmer for 10 minutes to cook the dumplings.
  • Enjoy!