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Mom's Potato Soup with Egg Dumplings

I love this potato soup that my mom has made my entire life. I have adapted this recipe, over time, to include of the cooking techniques that my husband and I enjoy.  I think you will love this potato soup with egg dumplings. It is one of my favorites! 

Our Improv Cooking Challenge was to make something with potatoes and eggs.  I could have made a breakfast dish, but I was so hungry for this potato soup that I had to make this. I am so glad I did, this wintery mix kind of day was calling for comfort food.  Thank you to Nicole for making this challenge possible!

Check out my other potato soup recipes:

Shirley's Potato Soup (this is the original)
Traditional Irish Potato Soup
Mom's Potato Soup

All of my potato soups are chunky.  Meaning that the onions and potatoes are left as vegetables and not pureed into soup.  All of mine are vegetarian, meaning that there is no meat (but dairy and eggs are present.)  All are delightful served with buttered toast or biscuits.  Not a fancy soup but a darned delicious meal!

Check out what the other bloggers have made!

Improv Cooking Challenge: February 2020

Ingredients: Potato and Egg

  • Hash Brown Breakfast Sandwich by Cookaholic Wife
  • Potato, Egg, and Arugula Curry by Culinary Adventures with Camilla
  • Steak and Egg Hash by Making Miracles
  • Breakfast Quiche with Potato and Chorizo by Palatable Pastime
  • Patates Salatasi - Turkish Potato Salad by Pandemonium Noshery
  • Egg & Potato Curry by Sneha's Recipe
  • Mom's Potato Soup with Egg Dumplings by Our Good Life
  • Potato Pancakes by A Day in the Life on the Farm

  • Potato Soup with Egg Dumplngs

    Potato Soup with Egg Dumplngs

    Yield: 2
    prep time: 7 Mcook time: 15 Mtotal time: 22 M
    Delicious and flavorful soup with the surprising egg dumplings!


    • 8 red skinned medium sized potatoes, cut into slices
    • 1/2 yellow onion, chopped
    • 4 c water
    • 4 c milk
    • 1 T butter
    • 3 T flour
    • 1 egg
    • salt and pepper


    How to cook Potato Soup with Egg Dumplngs

    1. Melt butter in a medium-sized cooking pot.
    2. Cook onions until softened in butter.
    3. Add water to onions
    4. Add potatoes and cook until fork-tender.
    5. In a separate bowl, beat egg and flour together.
    6. Drain water, add milk.
    7. Bring to a boil.
    8. Scoop out a half teaspoon of the egg dough and drop it into the hot milk. Continue to do so until all the dough is used.
    9. Cook 5 minutes.
    10. Salt and pepper to taste.
    Calories 416.98
    Fat (grams) 13.12
    Sat. Fat (grams) 7.56
    Carbs (grams) 52.31
    Fiber (grams) 2.32
    Net carbs 49.99
    Sugar (grams) 26.73
    Protein (grams) 23.10
    Sodium (milligrams) 471.58
    Cholesterol (grams) 132.66
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    Created using The Recipes Generator
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Would you like to comment?

  1. This soup is like a hug in a bowl. Thanks for sharing your food memories with us.

  2. This sounds perfectly cozy and comforting!

  3. Where is the dumpling recipe>

    1. Anonymous4:02 PM

      Mix the flour with the egg and keep adding flour until you get the consistency you want. My family has made a similar soup since around 1890's. We add salt to the egg dumplings and since we love the dumplings will use two eggs. You add to bubbling hot mixture and it doesn't really matter if the dough you drop in is a little soupy or a stiff...it will cook and be tasty. I like to use instant potato flakes to thicken the soup and if I want it really rich use half and half for the milk. Float a pat of butter on top is a nice touch also. It's a very forgiving recipe and feel free to add ham or bacon. Yum!

  4. Anonymous12:53 PM

    I have been looking for this recipe I’m 86 and this is the soup my grandma made for me. During WW II this was a must and I loved it. Thanks it’s great


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