Potato Soup with Whole Wheat Butter Dumplings

Warm, hearty, and brimming with rustic charm, this Potato Soup with Whole Wheat Butter Dumplings is the ultimate comfort food for chilly days. Featuring creamy Russet potatoes simmered with aromatic vegetables, fragrant thyme, and a touch of garlic, this soup strikes the perfect balance between hearty and wholesome. The star of the dish? Pillow-soft whole wheat butter dumplings that effortlessly soak up the rich, savory broth, adding a delightful bite to every spoonful. Made with wholesome ingredients like whole wheat flour and milk, these dumplings are a nutritious twist on a classic. Ready in just an hour, this one-pot wonder is ideal for weeknights or slow weekends, and it pairs wonderfully with a garnish of fresh parsley for a touch of brightness. Perfect for anyone seeking a cozy, homemade meal, this soup is as nourishing as it is delicious.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 1 large Yellow onion
• 3 pieces Garlic cloves
• 2 stalks Celery stalks
• 1 large Carrot
• 4 tablespoons Unsalted butter
• 6 cups Vegetable broth
• 1 leaf Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 cup Whole wheat flour
• 1 teaspoon Baking powder
• 0.5 cup Whole milk
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion, celery, and carrot. Mince the garlic cloves.

Step 2

In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion, garlic, celery, and carrot, and sauté for 5 minutes until softened.

Step 3

Add the diced potatoes to the pot along with the vegetable broth, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are tender.

Step 4

While the soup is simmering, prepare the dumplings. In a medium mixing bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt. Melt the remaining 2 tablespoons of butter and stir it into the flour mixture. Add the milk and mix until a soft dough forms.

Step 5

Once the potatoes are fully cooked, use a potato masher or the back of a spoon to slightly mash some of the potatoes in the pot. This will make the soup creamier while keeping some chunks for texture.

Step 6

Turn the soup back to a gentle simmer. Using a spoon, drop small portions (about 1 tablespoon each) of the dumpling dough onto the surface of the soup. Cover the pot and let the dumplings cook for 10-12 minutes, or until they are puffed and cooked through.

Step 7

Remove the bay leaf from the soup. Taste and adjust the seasoning as needed.

Step 8

Ladle the soup into bowls and serve warm. Garnish with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(2718.6g)

Amount per serving	% Daily Value*
Calories	2218.1

Total Fat 66.9g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 4.4g
Cholesterol 138.6mg	0%
Sodium 6435.2mg	0%
Total Carbohydrate 360.9g	0%
Dietary Fiber 50.6g	0%
Total Sugars 45.7g
Protein 69.0g	0%

Vitamin D 53.7IU	0%
Calcium 619.4mg	0%
Iron 21.0mg	0%
Potassium 7748.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 11.9%

Carbs: 62.2%