This soup recipe is great for the winter. It’s easy to make and it can be made with ingredients you probably already have in your kitchen!
prep: 25 mins cook: 25 mins total: 50 mins Servings: 4 Yield: 4 servings
1 tablespoon butter
6 potatoes, cubed
8 cups water
ground black pepper to taste
1 bay leaf
2 teaspoons dried parsley
1 yellow onion
1 cup all-purpose flour
salt to taste
½ cup half-and-half cream
Quarter the onion and separate the layers.
Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
Spoon or cut noodles into soup–I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!
Per Serving: 472 calories; protein 14.1g; carbohydrates 83.9g; fat 9.5g; cholesterol 111.8mg; sodium 89.8mg.