Onion Potato Soup with Dumpling Noodles is a terrific soup anytime. Just 30 minutes until you can eat. Great Saturday lunch.
Today I’m telling you about my favorite potato soup recipe, Onion Potato Soup with Dumpling Noodles. It’s a lot like French Onion Soup with potatoes and dumplings added.
When I was a child, my mother often made an onion-based Onion Potato Soup with Noodles for lunch on Saturdays. She used Lipton Onion Soup Mix for her soup. I have changed it up to eliminate the prepackaged product and use real onions instead. We all loved her soup, especially the “noodles” (which I later learned are actually dumplings). The noodles are chewy, not fluffy, similar to a Hungarian dumpling.
When I made this Onion Potato Soup Recipe for my first husband, he called it “pepper soup” because I put a lot of pepper in it. My current husband likes the soup, but doesn’t like the noodles. The kids are split on whether they like the noodles, but they all like the soup. The noodles are my favorite part.
I made the soup this weekend and used Slow Cooker Caramelized Onions that I froze the last time I made them. The soup had such a robust depth of flavor.
What You Need
For this recipe you need a paring knife or vegetable peeler, a chef’s knife, cutting board, small mixing bowl, measuring cups and spoons and a Dutch oven or a good soup pot. While you’re buying the knife and pot, get full sets of both, and buy the best you can afford.
Onion Potato Soup with Dumpling Noodles Recipe
Onion Potato Soup with Dumpling Noodles
An onion soup based Potato Soup with Noodles
- 2 Medium Yellow Onions sliced
- 1 tablespoon Olive Oil
- 8 cups water
- 8 Large Potatoes peeled and diced
- 2 Beef Bouillion Cubes or 2 cups of beef broth
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- 1 1/2 cup flour
- 1 teaspoon salt
- 2 eggs
- A little water if needed
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.
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.
Taste the soup and adjust the seasoning as desired. I use about 1 teaspoon of salt and enough pepper so that when I take a soup spoon full of the broth, I have about 5 grains of pepper per spoonful. Since I just shake it in, I'm not sure how much pepper this really is. I'd say it's about 1/2 teaspoon.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Onion Potato Soup Recipe Nutrition Label. Each serving is about 2 cups of broth and 2 noodles.
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