Soup is so satisfying:) This is a delicious and scrumptious dumpling soup recipe. It is a dual recipe in that by using two crockpots, the meal can be made for both vegetarians and meat-lovers. My family is composed of vegetarians and meat-eaters, so I make hybrid recipes often that can accommodate both diets. This Hybrid Recipe Potato Dumpling Soup for Vegetarians and Meat-Lovers: 2 Crockpot Recipe is so tasty! Planning ahead makes it super easy to cook for a split table. Read on to find out how.
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This soup recipe is highly satisfying. Potato Dumpling Soup is a comfort food packed with lots of good, healthy veggies that taste amazingly good! This recipe is adapted from my grandma’s recipe. I’ve changed it, added to it, altered it to make it work for a split table of vegetarians and meat-eaters. Perfect for a fall or winter day when the smell of soup cooking in crockpots is so comforting.
The aroma of the potato dumpling soup slow cooking all day knocks your socks off! The dumplings melt in your mouth. They are divine!
Mashed potatoes in the broth make it white. So, this recipe is also excellent to make when you have leftover cooked chicken and mashed potatoes, though I’ve often made mashed potatoes just to make this yummy recipe! I love love love this soup!
Please scroll down to easily print this recipe.
What is Needed for this Potato Dumpling Soup Recipe
The ingredient list for making this Hybrid Recipe Potato Dumpling Soup Recipe for Vegetarians and Meat-Lovers: 2 Crockpot Recipe:
Where divided is listed, split ingredient amount in half so 1/2 goes to meat crockpot and the other half goes to the vegetarian crockpot.
- vegetable broth 12 cups, divided
- mashed potatoes 2 1/2 cups, divided (I make mashed potatoes with butter and half and half, see recipe below)
- sliced carrots 1 1/2 cups, divided
- diced onion 1/2 cup, divided
- diced celery 1 cup, divided
- sliced parsnips 1 cup, divided
- cubed cooked chicken 1 1/2 cups to be added to meat soup crockpot only
- black pepper 1/2 teaspoon, divided
- rubbed sage 1/2 teaspoon divided
- salt 1 teaspoon, divided
- white beans, Great Northern Beans 2 cans, divided
- corn 1 cup, divided
- dried bay leaf: 4 leaves, divided (remove leaves prior to consuming)
- Dumplings: 2 cups flour, 3 tsp. baking powder, 1 tsp. salt, mix dry together. Mix wet ingredients together: 2/3 c. skim milk, 2 eggs scrambled. Combine wet and dry ingredients. Stir. Add 2 Tbsp. melted butter. Stir. Divide dough in half for 1/2 to meat soup crockpot and 1/2 to vegetarian soup crockpot. Dumpling dough is added in balls to the crockpots (6 per pot) in the last 10 minutes of the 4 hour cooking time.
The soup cooks for 4 hours on high in 2 separate crockpots.
Alternative: this soup could easily be made vegan by following the vegetarian soup directions and using a nut or soy milk instead of dairy milk, plus utilizing a butter alternative for mashed potatoes. I’m a big fan of cashew milk when I make vegan recipes.
Mashed Potato Recipe
To make the mashed potatoes:
- Peel, cube, and boil 4-5 potatoes until soft
- Melt 6 Tbsp butter
- Add 1/2 cup half and half creamer (ie. one-half cup)
- sprinkle with salt
- Mash with and hand held blender or mixer until smooth
- Recipe calls for 2 1/2 cups mashed potatoes
Note: This mashed potato recipe is not included in the recipe printout below.
For the cooked chicken, either used leftover chicken from another meal or cook chicken tenders coated with 2 Tbsp. olive oil at 400° for about 25 minutes. Cut into cubes. Use enough to get 1 1/2 cups cooked chicken pieces.
Split Table Family: How to Cook for Vegetarians and Meat-Eaters
Do you have a split table family? Or, do you have some family members who prefer meatless Monday while others want meat every single day?
It gets to be a challenge to cook for two diets within one family. I know, I’ve done it for years. My family contains members who eat meat and some are vegetarian. I have learned how to make cooking easier while making both types of eaters happy. Instead of making multiple meals, I try to make hybrid meals to accommodate both diets (as often as I can, not always possible of course). If you are looking for more split table cooking ideas, check out my cookbook. My cookbook contains easy recipes and tips for cooking for a split table home.
The dumplings are often a favorite part of the meal. I must admit, I adore them too! They are so moist and tasty soaked in the broth.
My grandma made various versions of dumplings. Both her parents were born in Germany and migrated to South Dakota. My grandma was an amazing, amazing, stupendously fantastic cook whose culinary masterpieces were colored by her surviving the Great Depression. Her frugalness pervaded not only her personality but her kitchen endeavors and she wasted nothing, cooked with very little and made masterpiece after masterpiece.
She made dumplings with potatoes underneath in some sort of roasting pan, I haven’t yet perfected her recipe, but I’m trying! It’s hard when you don’t have the grandma around anymore to ask how she made them (miss her terribly). But, I remember loving those dumplings, so I keep trying through trial and error to come close to her recipe. Unfortunately, she passed away many years ago when I was younger and I never thought to ask her for her recipe. But! I have this potato dumpling soup recipe of hers (I didn’t change her dumpling recipe because it is perfection). So, I took her original recipe and added more to it. The result is heavenly. I could eat this soup every week!
I hope you enjoy this soup! Looking for more hybrid recipes? Check out these yummy recipes!
Eat well and enjoy life!
Copyright ©2018 Julie Hoag. All Rights Reserved.
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Hybrid Recipe Potato Dumpling Soup for Vegetarians and Meat-Lovers: 2 Crockpot Recipe
- 12 cups vegetable broth divided
- 2 1/2 cups mashed potatoes divided
- 1 1/2 cups carrots, sliced divided
- 1/2 cup onion, diced divided
- 1 cup celery, diced divided
- 1 cup parsnips, sliced divided
- 1 1/2 cups cooked chicken, cubed
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon rubbed sage divided
- 2 teaspoons salt divided
- 2 cans white beans, Great Northern divided
- 1 cup corn divided
- 4 Bay Leaves, dried divided
- 2 cups flour
- 3 teaspoons baking powder
- 2/3 cup skim milk
- 2 eggs
- 2 Tablespoons butter, melted
- Add 6 cups of vegetable broth to BOTH CROCKPOTS.
- Add 1 1/4 cups of mashed potatoes to BOTH CROCKPOTS.
- Add 3/4 c. sliced carrots, 1/4 c. diced onions, 1/2 c. diced celery, 1/2 c. sliced parsnips to BOTH CROCKPOTS.
- Add 1 1/2 c. cooked cubed chicken meat to ONE CROCKPOT ONLY. This will be the meat containing soup.
- Add 1/4 tsp. black pepper, 1/4 tsp. rubbed sage, 1/2 tsp. salt, 1 can of Great Northern Beans (white beans), 1/2 c. corn, 2 Bay Leaves to BOTH CROCKPOTS. Stir and cook on high in crockpot for 4 hours.
- Mix up the dumpling batter after 3 1/2 hours of cooking time. Combine 2 cups flour, 3 tsp. baking powder, 1 tsp. salt and stir dry ingredients together. Combine 2/3 c. skim milk with 2 eggs and scramble. Add milk/egg mixture to dry ingredients and stir. Last, add 2 Tbsp. melted butter and stir. With 10 minutes left of cooking time, drop 6 spoonfuls of dumpling batter into BOTH CROCKPOTS. Cover and allow dumplings to cook.