Butter Soup

Butter Soup

38

"My oma used to make this soup when they first came to Canada and had no money--it's been passed down to me, and it's a favourite of everyone I've made it for!"
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Ingredients

50 m servings 472 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 83.9g
  • 27%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Quarter the onion and separate the layers.
  2. Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
  3. When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
  4. Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
  5. After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!

Reviews

38
  1. 45 Ratings

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Most helpful positive review

Excellent, one of our regular soups but we make 2 modifications. Instead of water we use broth of some kind, generally vegetable broth (canned or from veggie broth powder), but also excellent w...

Most helpful critical review

Overall I thought that the soup had no taste and was not really appealing. I put it through the blender and added a few spices and herbs in order to make it more interesting.

Excellent, one of our regular soups but we make 2 modifications. Instead of water we use broth of some kind, generally vegetable broth (canned or from veggie broth powder), but also excellent w...

This is good budget meal especially in these times of lay-offs. I added 4 chicken bouillon cubes. I also used only 4 potatoes but doubled noodle dough 'cuz we love them! Need to cook soup 5-6 mi...

omg i was looking for this recipe this is exactly what my husbands mother used to make great as is could use less flour as noodles will thicken it more salt and water milk ratio should be 50/50

this is a great recipe that my Oma used to make as well. My kids LOVE it. You do have to make sure you add enough salt. I often add garlic salt. You also have to add enough butter. I add ab...

This is very similar to my grandmother's potato soup and dough balls. To have the perfect dumplings, after scooping dough in the pot, cook 10 minutes uncovered and then 10 minutes covered. And...

I love this soup. Crumble bacon on each serving for added flavor.

A wonderful recipe. Very easy, filling, and great for winter. What I really love about this is it's very inexpensive to make. You can doll it up all you like, but the fact of the matter is, it'...

Overall I thought that the soup had no taste and was not really appealing. I put it through the blender and added a few spices and herbs in order to make it more interesting.

Like any potatoe soup you need enough salt to give good flavor. My kids ( toddlers) loved it - none of that green or orange stuff to be suspicious about. Nice to make something that didn't req...