Potato Leek Soup with Dumplings
8
cups
Water
6
Chicken Bouillon
3
small
Potatoes
1
cup
sliced
Leeks
1⁄2
tsp
Salt
1⁄4
tsp
Black Pepper
1⁄4
tsp
Garlic Powder
1⁄4
cup
minced
Carrots
2
1⁄2
Tbsp
White All-Purpose Wheat Flour
Servings:
6
Prep Time:
30
Cooking Time:
45
- Add chicken bouillon to 8 cups boiling water until dissolved.
- Thinly slice the leeks then add to broth along with salt, pepper, parsley, and garlic powder.
- Prepare the Parsley Dumpling recipe. Drop dumplings into broth, cover and cook on medium heat for 15 minutes. Remove dumplings from broth, cover, and set aside.
- Add diced potatoes and minced carrots to broth and simmer an additional 15 minutes, or until potatoes are tender. Thoroughly mix flour in one cup water and add to soup. Stir until thickened..
- Reduce heat to low and add dumplings into soup.
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