• 4servings
  • 25minutes
  • 472calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cups water

  2. 6 potatoes, cubed

  3. 1 yellow onion

  4. 1 tablespoon butter

  5. 1 bay leaf

  6. 2 teaspoons dried parsley

  7. salt to taste

  8. ground black pepper to taste

  9. 1 cup all-purpose flour

  10. 2 eggs

  11. 1/2 cup half-and-half cream

Instructions Jump to Ingredients ↑

  1. Quarter the onion and separate the layers.

  2. Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.

  3. When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.

  4. Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.

  5. After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!


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