1/4 c. butter
1 med. onion, chopped
4 c. water
3 lbs. potatoes, peeled and diced
1 stalk celery, chopped
1 tbsp. salt
1/4 tsp. pepper
2 tbsp. chopped fresh parsley
1 (8 oz.) carton sour cream

Melt butter in large soup pot; add onion and saute until tender. Add water; bring to a boil and add potatoes, celery, salt, pepper and parsley. Reduce heat and simmer 15 minutes. Drop dumpling batter into soup by teaspoons. Cover and simmer 10 minutes. Remove from heat and gradually stir in sour cream. Heat thoroughly.

DUMPLING BATTER:

2 tbsp. butter, softened
1/4 c. plus 2 tbsp. plain flour
1/4 tsp. salt

To make dumplings: Cream butter with flour; beat in eggs. Stir in salt, mixing well.