Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into coins
  • 2 stalks celery, sliced
  • 4 large Russet potatoes, peeled and cubed into ½ inch pieces
  • 8 cups beef broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 large egg
  • ¾ cup whole milk
  • 2 tbsp melted butter

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion, carrots, and celery. Cook until the onions become translucent and the vegetables soften, approximately 5–7 minutes.
  2. Stir in the cubed potatoes and pour in the beef broth. Increase the heat to bring the liquid to a boil, then immediately reduce to a low simmer. Cover and cook for about 15–20 minutes, or until the potatoes are tender when pierced with a fork. Season with salt and pepper.
  3. While the soup simmers, whisk together the flour, baking powder, and salt in a bowl. Create a well in the center and add the egg, milk, and melted butter. Stir with a spoon just until combined, ensuring not to overmix the dough.
  4. Turn the soup heat up to medium. Use a tablespoon or a small cookie scoop to drop rounded mounds of dough directly into the simmering broth, spacing them out so they don't stick together. Cover the pot and simmer gently for 10–12 minutes without lifting the lid or stirring.
  5. Remove the pot from the heat. Gently stir in the heavy cream and fresh parsley. Give it one final taste and add an extra pinch of salt if needed.