Boil the potatoes, 1t. salt, bay leaf, chopped up celery and diced onion until the potatoes are tender. Mix together the flour, eggs, 1/2t. salt, baking powder and milk. Knead until pretty firm. Using a scissors, cut off little chunks into the boiling soup. Boil for 5 minutes and add 1T chicken base. Add 1cup of milk to create a creamier soup, but dont let it boil after adding the milk. Add pepper to taste.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 23 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 50.1mg||15 %|
|Sodium 394.6mg||14 %|
|Potassium 487.1mg||13 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 44g|
|Protein 8.5g||12 %|
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Calories per serving: 247
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