Happy Friday to everyone!

Whew! Made it through this week, well almost..

Kick off the shoes and ready to relax. Tomorrow, plan on going to see the grandkids at some point. Monday is a holiday for some folks. In celebration I am gonna share with you one of my recipes. Enjoy!




5 lb bag of russet potatoes, peeled & cubed in small pieces

1 small yellow onion

¼ cup of carrot shavings (use a vegetable peeler to get these shavings)

8 cups of water

3 chicken bouillon cubes

1 ½ stick of butter

2 teaspoons of salt

1 ½ cups of milk

1 Dumpling recipe (Optional)

Soup directions:

Combine the first seven ingredients into a large dutch oven size pan. Cook on medium high heat (number 8 setting). Cook for until potatoes begin to become soft, approximately 30-45 minutes. Add the milk after cooking about 30 minutes. About 10-15 minutes prior to serving add dumplings (optional).


2 cups flour
4 teaspoons baking powder
1/2 teaspoons salt
1 cup milk or water

Dumpling directions:

Sift flour, baking powder, and salt together; add liquid and mix to make a batter that can be dropped from a spoon. Drop onto boiling soup, being careful there is plenty of liquid. Cover and cook for 10 to 15 minutes, depending on size of dumplings.

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