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Submitted by Jennifer Sohn, IA
6 med. potatoes peeled and chopped
6 strips bacon cooked and crumbled
1 c. celery chopped
1 c. onion chopped
2 c. water
4 chicken bouillon cubes
4 c. whole milk
2 Tbsp. corn starch
2/3 c. flour
2 eggs
Mix egg and flour until stiff. Roll into long rope shape and cut into bite size pieces, then combine the cut dumplings, 2 c. water, bouillon, bacon, celery, onion, and potatoes. Boil 10-15 minutes until
potatoes are tender. Remove from heat and add 3 c. of milk. Mix the remaining milk with the corn starch and whisk until the lumps are gone and smooth. Add the cornstarch/milk to the soup. Heat and boil till slightly thickened. Watch and stir often or it will burn on the bottom. Spray pan before use.
