4 potatoes, cut in sm. chunks
2 onions, chopped
3 c. milk
1 carrot
Salt & pepper to taste

Boil vegetables until tender. Drain. Add milk. Simmer for 1/2 hour. Add dumplings. Cook 20 minutes. Thicken with cornstarch (2 tablespoons).

LITTLE DUMPLINGS:

1 egg
3 tbsp. flour
1 tsp. vegetable oil
Pinch of salt

Mix all ingredients. Spoon into potato soup, boiling beef broth or chicken broth, using 1/4 teaspoon at a time. Cook 2-3 minutes.