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Soup

Creamy Vegetable Dumpling Soup

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 Creamy Vegetable Dumpling Soup
Recipe for the week of February 23, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
Dumplings
  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper to taste
  • 1 tablespoon dried parsley
  • 4 Tablespoons Butter cold and diced
  • 1/2 cup half-and-half
Soup
  • 4 tablespoons butter
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 1 cup leeks white and light part, sliced
  • 1 cup Carrots peeled and diced
  • 1/2 pound Yukon Gold Potatoes diced
  • 4 garlic cloves minced
  • 3 tablespoons all purpose flour
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 cup frozen peas
  • 1/2 cup half-and-half room temperature or lukewarm
  • 1 tablespoon fresh Italian flat leaf parsley finely chopped
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
Dumplings
  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper to taste
  • 1 tablespoon dried parsley
  • 4 Tablespoons Butter cold and diced
  • 1/2 cup half-and-half
Soup
  • 4 tablespoons butter
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 1 cup leeks white and light part, sliced
  • 1 cup Carrots peeled and diced
  • 1/2 pound Yukon Gold Potatoes diced
  • 4 garlic cloves minced
  • 3 tablespoons all purpose flour
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 cup frozen peas
  • 1/2 cup half-and-half room temperature or lukewarm
  • 1 tablespoon fresh Italian flat leaf parsley finely chopped
Instructions
Making the Dumplings
  1. In a medium mixing bowl, stir together the flour, baking powder, salt, pepper, and dried parsley until combined. Cut in diced cold butter using a fork, until a small pea-sized mixture forms. Gently stir in the half-and-half until just combined. Set aside.
Soup
  1. In a large pot, melt butter over medium heat. Add onion, celery, leek, and carrot, and sauté for 3-4 minutes. Add diced potato and cook for 3-4 additional minutes. Add garlic, sautéing for 1 minute, then stir in the flour, rosemary, and thyme, cooking for 1-2 minutes continuously stirring so the flour doesn’t burn.
  2. Add bay leaf and nutmeg, then stir in vegetable broth until completely combined. Bring the soup to a simmer, then drop dumpling dough evenly around the soup. Cover and reduce heat, so the soup is at a simmer. Keep the lid closed at least for 10 minutes before peeking, so the dumplings can steam.
  3. The dumplings should cook for about 15 minutes, depending on their size. You can remove a dumpling and look at the inside texture; it should have some air bubbles and a drop biscuit-like consistency.
  4. Remove the bay leaf, then stir in the peas and half-and-half, heating until the peas are warmed through. Add parsley. Serve, and enjoy.