Potato Soup With Butter Dumplings - cooking recipe

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
6 cups cubed peeled potatoes
4 cups water
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/8 teaspoon nutmeg
2 tablespoons butter
2 beaten eggs
3/4 cup sour cream
2 tablespoons snipped parsley

Preparation

In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender.
Add potatoes, water, salt, and pepper.
Bring to boiling,
Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender.
Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time.
Using a scant teaspoon for each, drop dumplings into bubbling soup.
Cover, simmer 10 minutes.
Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot.
Heat through, but do not boil.
Serve in bowls; sprinkle with parsley.