It is only October, but it has been snowing here in Alberta all week…which definitely makes it soup weather! I have been making all sorts of hearty, stick-to-the-bone soups!! My family loves all kinds of soup, but potato has to be the favorite! So I decided to turn our beloved potato soup into a hearty potato cheesy veggie stew with dumplings and cheese drop biscuits! It was amazingly delicious!
My daughter makes the best dumplings! And it makes the soup thicker and much more filling! A great way to feed a hungry family!
This soup only cost me $5 to make (yay for garden veggies!) and will feed my family a couple meals! Delicious meals do not have to be expensive, and is a fantastic way to use up those veggies that are starting to go yucky!!
Let’s get started!
Sauté onion, celery and carrots with dried dill, salt and pepper.
Once tender, add potato, stock, water, a bit more salt and some dill pickle juice. I’m using vegetable broth which was still a bit frozen. I also added a bit more water.
Place lid on and cook 20 minutes or until potato is tender. Stir occasionally.
Add dill pickle if you are using.
Mix cornstarch and water together and pour into soup as you stir.
Make dumplings. Drop dumplings in soup by spoonfuls until batter is gone.
Place lid on pot and cook 15 minutes, without peaking.
Serve with fresh bread or drop biscuits.
So yummy!
Potato Stew
1 small onion, diced or half a large onion
2 celery stalks, diced
3 large carrots, peeled and chopped
4 cups chopped, peeled potato
1 cup chicken stock
4 cups water
fresh cracked salt and pepper
sprinkle dill
1/4 cup dill pickle juice
1/4 cup diced dill pickle, optional
2 tbsp cornstarch mixed into 1/4 cup water to help slightly thicken
Sauté onion, celery and carrots with dried dill, salt and pepper. Once tender, add potato, stock, water, a bit more salt and some dill pickle juice. Place lid on and cook 20 minutes or until potato is tender. Stir occasionally. Add dill pickle if you are using. Mix cornstarch and water together and pour into soup as you stir. Make dumplings. Drop dumplings in soup by spoonfuls until batter is gone. Place lid on pot and cook 15 minutes, without peaking. Serve with fresh bread or drop biscuits.
Dumplings
1 cup flour
1/2 tsp salt
2 tsp baking powder
1 tsp granulated sugar
1 tbsp butter
1/2 cup milk or enough to make a dough that can be dropped into the stew
Add shredded cheese if you like – about 1/4 cup
Combine flour, salt, baking powder and sugar. Crumble in butter. Add milk. Drop dumplings into stew. Cook on medium heat. Place lid on and cook 15 minutes without peaking. Remove lid and serve.
Easy Drop Biscuits — find the recipe Here!
enjoy from Our City Homestead to yours