• 4 C. chicken broth
• 4 C. milk
• 4 lg. red potatoes, diced
• 4 Tbs. butter
• 2 shallots, finely chopped
• 1 Tbs. dried dill or 1/4 C. fresh chopped dill
• salt and pepper to taste
• Dumplings:
• 1 C. flour
• 1 egg

Melt butter in a soup pot and saute the shallots and dill until lightly cooked. Drop in potatoes and pour in the chicken broth. Cook until potatoes are soft. Add milk very slowly - pouring a 1/2 cup at a time - and allow to heat thoroughly until soup is thickened. In a bowl, scramble up the egg and pour it into the flour. Using a fork, mix the egg into the flour until it is grainy and lumpy. After the soup is heated completely, stir in the dumplings. Turn down the temperature to medium-low, cover and cook for 20 minutes. Do not remove the cover - leave it on tightly so the dumplings can cook. After 20 minutes, turn off the heat, remove the cover, stir and let cool.