A comforting and hearty potato soup enhanced with flavorful herb dumplings.
Peel and dice the potatoes into small cubes.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender.
Test the potatoes with a fork; they should be soft but not falling apart.
In a separate pan, melt the butter over low heat. Stir in the flour, salt, and pepper until smooth.
Cook the roux gently to avoid burning and ensure a smooth consistency.
Gradually add the milk to the roux, stirring constantly until the mixture thickens.
Add the milk slowly to prevent lumps from forming.
Pour the sauce into the pot with the cooked potatoes and bring to a gentle boil.
Stir the mixture well to combine the flavors evenly.
In a mixing bowl, cream the butter and egg together. Stir in the flour, salt, and parsley to form a batter.
Ensure the batter is thick enough to hold its shape when spooned.
Drop spoonfuls of the dumpling batter into the boiling soup. Cover and simmer for 10 minutes.
Avoid lifting the lid while the dumplings are cooking to maintain the steam.
Serve the soup hot, garnished with additional parsley if desired.
Serve with a slice of crusty bread for a complete meal.
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