In a large soup kettle, place:
- 2 sticks (one-half pound) butter
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup sliced or chopped carrots
Saute until tender.
- Add 4 quarts (16 cups) water and 8 T chicken soup base (I use Watkins brand)
- Add 2 pounds Knoephla dumplings that have been thawing slightly on a cookie sheet. Bring to a boil, stirring frequently to prevent sticking. Add 6 cups of cubed potatoes and simmer until they are tender.
Remove from heat and add 1 cup heavy whipping cream and 1 tsp. parsley flakes. Salt and pepper to taste. Do not add the cream until you are ready to serve. If you know you will have left-over soup, add cream to each serving instead of to the entire batch.
I added little chunks of ham and this was a terrific addition.