German Potato Soup With A Twist - cooking recipe

Ingredients

Soup
2 slices bacon or 2 slices turkey bacon (optional)
1 cup chopped onion
2 stalks celery, chopped
1/2 cup sliced carrot
6 cups diced potatoes (about 3 large bakers)
32 ounces fat-free chicken broth
1 pint fat-free half-and-half
nonfat milk
salt and pepper
2 large bay leaves (preferably fresh)
chopped fresh green onions with top
Dumplings
1/4 cup egg substitute (e.g. Egg Beaters)
2 tablespoons cold water, approximately
1 cup flour

Preparation

Lightly brown bacon.
Discard any fat.
Add onion and cook until translucent.
Add celery, carrots, potatoes,bay leaves,and chicken broth.
Season to taste.
Bring to boil and lower heat to simmer slowly.
Do not cook too hard or potatoes will fall apart.
While potatoes are coming to a boil mix dumplings: Mix egg substitute and water.
Add flour and mix until all flour moist.
This will be in pieces any where from pea-size to quarter size.
Crumble dumpling pieces on top of soup.
Cover and simmer for approx.
15 minutes or until potatoes are soft.
Add fat-free Half& Half.
Add fat-free milk to desired soup consistency.
Heat slowly until hot but do not boil.
Top with fresh chopped green onions to serve.