Ingredients1 h 5 m servings 205
- Place potatoes, onion, water, celery salt, salt, and pepper in Dutch oven and bring to boil. Reduce heat and let simmer till potatoes are fork tender.
- Meanwhile, mix rub noodles. Place flour in small bowl, break egg over flour, and mix with fingertips, rubbing mixture together until all flour is absorbed and small lumps form.
- Drop the dough mixture slowly into boiling potatoes, stirring constantly, and reduce heat. Let simmer 20 minutes, stirring frequently. Add additional salt and pepper to taste.
Per Serving: 205 calories; 1.2 42.6 6.3 31 471 Full nutrition
ReviewsRead all reviews 12
Boy, my husband loved this! I added some celery and chicken base, cooked the potatoes in 6 cups of water and added 2 cups of skim milk in place of the last 2 cups of water right before I stirred...
This is a terrific soup! I used a combination of Yukon Gold and red skinned potatoes and probably used more potatoes than the recipe stated. Also, as a reviewer suggested, I cooked my potatoes...
Pure comfort food! Went together in a snap. I added some minced parsely at the end for color.
This soup is amazingly simple for how great it tastes. I did tweak the formula a bit. I made a 4 serving pot of this soup and added about half a can of evaporated milk just after i put in the dr...
I love this recipe. I have made it three times for my family. I usually use chicken broth and add chopped celery instead of celery salt.
I've been looking for this recipe for years. This is the way my mom made potato soup. It's delcious -- one of those recipes that is much better than it sounds.
Really good, I have made it twice already in a few weeks time. I added 2 chicken boulloin cubes, carrots, and celery to give it a brothier taste.
I grew up on this soup. My grandmother and my mother made it, and now I make it. We never used a recipe, but this gets guaranteed results every time. The ultimate comfort food!