Potato Soup With Old-fashioned Dumplings

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 (1 7/8 ounce) package sauce mix
• 4 cups chopped potatoes
• 1 cup chopped onion
• 1 cup diced cooked ham or 1 cup canadian bacon
• 1 (12 ounce) can evaporated milk
• 1/2 teaspoon pepper or 1/2 teaspoon black pepper
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk
• 2 tablespoons vegetable oil

Recipe

• 1 in a 4-quart dutch oven, gradually stir broth into sauce mix until smooth.
• 2 stir in potato, onion, ham, evaporated milk, and pepper.
• 3 bring to boiling, decrease heat.
• 4 cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
• 5 dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
• 6 make a well in the center of the flour mixture.
• 7 in a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
• 8 add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
• 9 using rounded teaspoonfuls, drop dumping dough onto hot soup.
• 10 return to boiling, decrease heat.
• 11 simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
• 12 if desired, sprinkle with fresh snipped parsley.