This potato soup with dumplings is the ultimate comfort food! It’s warm and filling with chewy dumplings you’ll want to sink your teeth into. Plus, it’s ready in just 30 minutes!
This broth-based soup is much like French Onion Soup with potatoes and dumplings added. The dumplings look like noodles, but they’re not! They’re made using a homemade egg dumpling mixture that tastes absolutely delicious. Serve with French bread or offer it as a side with this spatchcocked chicken.
Why you’ll love this Potato Soup with Dumplings
- It's super simple to make - This easy soup recipe has just a handful of everyday ingredients! You probably already have everything you need in your pantry.
- Ready in a flash - Since this soup is ready in just 30 minutes, you’ll have lunch or dinner ready before you know it. It’s great for a quick weekend lunch or a light dinner.
- Hearty & satisfying - Although this is a light broth-based soup, the onions, potatoes, and dumplings make it so filling and satisfying.
Ingredients
Broth
- Yellow onion - Thinly slice your yellow onions so they can cook down quickly.
- Olive oil
- Potatoes - Peel and dice potatoes. Russets or Yukon Gold are a great choice.
- Beef bouillon cubes - Use beef bouillon cubes or broth to season the soup.
- Salt
- Pepper
Dumplings (Noodles)
- Flour - Regular all-purpose flour works excellent for these homemade egg dumplings.
- Salt
- Eggs - will give the dumplings a pale yellow color and a chewy texture.
Variations
- Use caramelized onions - Give your soup extra depth of flavor by using Slow Cooker Caramelized Onions.
- Add cooked beef - The savory flavors in this recipe pair perfectly with leftover pot roast or other tender pieces of cooked meat.
- Add more vegetables - This is a really simple recipe. You can easily add more veggies for extra flavor and color. Some great options include celery, carrots, button mushrooms, bell peppers, or zucchini.
- Try egg noodles - These aren’t a perfect substitution for the homemade dumplings in this recipe, but they work in a pinch! Add egg noodles and cook them until they start to soften up.
How to Make Potato Dumpling Soup
Broth
- In a large soup pot or Dutch oven, over medium heat, sauté the onions in the olive oil until they are translucent (about 5-10 minutes).
- Add the water, potatoes, bouillon, salt, and pepper, and bring the soup to a boil.
- Reduce heat to medium and cook for 5-8 minutes until potatoes are nearly done.
Noodles/Dumplings
While you are waiting for the potatoes to cook, mix the flour, salt, and eggs. The batter for the noodles will be yellow and sticky.
When the potatoes are nearly done, drop small amounts of the noodle batter into the hot soup. I use a butter knife to put about one teaspoon of batter per noodle into the soup. Just swish the knife around in the broth, and the noodles will fall off the knife into the soup.
Heat the soup over medium heat for 10 minutes until the noodles are fluffy but firm.
Expert Tips
- Don’t overmix the dumplings - If you stir the dumpling mixture too much, they’ll become really chewy and gummy. Stir them just until they combine.
- Use room-temperature eggs - Let the eggs rest on the counter for an hour or two before you make your dumpling batter.
- Don’t rush - Rushing a step here or there is tempting to get dinner on the table faster, but try to be patient. The process of sauteeing the onions releases so much flavor; it’s worth the effort. You also definitely don’t want crunchy, undercooked potatoes!
Recipe FAQs
What are dumpling noodles?
The dumplings in this recipe are a cross between egg noodles and dumplings, like from chicken and dumplings! They use a very simple egg dough, which adds a pale yellow color and soft, chewy texture. If they had more flour, they could be rolled out and shaped like noodles, but they’re intentionally a little bit soft to create these tender, chewy pockets of flavor.
What is the best type of potato for potato soup with dumplings?
In general, the best types of potatoes for soup are starchy varieties like Russets or Yukon Gold. Red, purple, or fingerling potatoes are often too low in starch, so they never reach the same fluffy texture you know and love.
Can you freeze potato and dumpling soup?
Yes! You definitely can. However, you should know that the dumplings will begin to soften and lose their texture after freezing, thawing, and cooking. They won’t be quite the same as when you make them fresh, but they’re still great!
You May Also Like These Recipes
- Mexican Chicken Soup
- Mulligatawny Chicken Soup
- Mental Lentil Soup
- French Onion Soup
- Leek Potato Soup
- Leek Potato and Sausage Soup
Love soups? The Soup Book has over 200 recipes organized by season.
Potato Soup With Dumplings Recipe
Author: Recipe Idea Shop
Ingredients
Broth
- 2 medium Yellow Onions sliced
- 1 tablespoon Olive Oil
- 8 cups water
- 8 large Potatoes peeled and diced
- 2 Beef Bouillon Cubes or 2 cups of beef broth
- 1 teaspoon Salt
- ½ teaspoon pepper
Noodles (Dumplings)
- 1 ½ cup flour
- 1 teaspoon salt
- 2 eggs
- A little water if needed
Instructions
Broth
- In a large soup pot or Dutch oven, over medium heat, sauté the onions in the olive oil until they are translucent (about 5-10 minutes).
- Add the water, potatoes, bouillon, salt and pepper and bring soup to a boil.
- Reduce heat to medium and continue to cook for about 5-8 minutes until potatoes are nearly done.
Noodles/Dumplings
- While you are waiting for the potatoes to cook, mix the flour, salt, and eggs. The batter for the noodles will be yellow and sticky.
- When the potatoes are nearly done, drop small amounts of the noodle batter into the hot soup. I use a butter knife to put about one teaspoon of batter per noodle into the soup. Just swish the knife around in the broth and the noodle will fall off the knife into the soup.
- Continue to heat the soup over medium heat for about 10 minutes until the noodles are fluffy but firm.
Notes
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.
