Cheesy Potato Soup with Dough Balls

Ingredients

• 4 whole Medium Idaho Potatoes (up To 5), Peeled And Cubed
• 1 cup Baby Carrots, Cut Into Thirds
• 1 Tablespoon Dried Minced Onion
• 1 teaspoon Salt
• ½ cups Butter Or Margarine
• ½ cups Flour
• 2 cups Milk
• 1 cup Chicken Broth
• 2 cups Shredded Cheddar Cheese
• ½ teaspoons Pepper
• _____
• FOR THE DOUGH BALLS:
• 2 whole Eggs
• 2 Tablespoons Milk
• 1 teaspoon Salt
• ½ cups Flour, Plus More To Make The Dough Stiff

Preparation Instructions

Place potatoes, carrots, onion, and salt in a large soup pan. Cover vegetables with water and bring to a boil. Simmer over medium heat for 20 minutes, or until tender.

Meanwhile, in a separate saucepan, melt butter, then stir in flour. Whisk in milk and chicken broth. Cook over medium heat until mixture begins to thicken. Pour into cooked vegetables. Stir in cheese and pepper. Continue to simmer on low while making dough balls.

To make dough balls, mix eggs, milk, salt, and flour together in a medium-sized bowl, adding more flour a little at a time until the dough is not sticky. Drop by teaspoonfuls into the soup.

Let soup simmer on low for approximately 10 minutes after you add dough balls. Enjoy.