If you want a little simplicity – you can sub Orecchiette pasta for the dumplings. Make the pasta as directed (about 2 cups), drain, and add to soup right before serving.
- 3 Yukon potatoes, 3 Russet potatoes - peeled and cubed
- water to cover
- 2 onion, chopped
- 1/2 cup butter
- 4 cups milk
- salt and pepper to taste
- 2 tablespoons chicken stock
- 8 ounces sharp cheddar cheese, cubed or shredded
- 1 tablespoon cornstarch
- 1/2 cup milk
- 2 slices white bread, quartered
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter, melted
- In a large pot boil potatoes for 10 to 15 minutes, or until tender.
- In a separate large skillet over medium heat, saute the onion in butter for about 8 minutes.
- Drain all but about 2 cups of the water from the potatoes and mash, and replace water with milk. Reduce heat to low and season with salt and pepper to taste.
- Transfer the onion to the pot and stir in the chicken soup stock. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
- In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.
Simmer – while simmering make the dumplings:
Combine place bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
· Drop mounded teaspoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center.