• 1/2 C chopped onion
• 1/2 C diced carrots
• 1/2 C diced celery
• 1/4 C butter
• 2 quarts water
• 2 Tbsp Better Than Bouillon chicken base
• 1 lb Prairie Pantry frozen dumpling dough
• 1 lb cubed potatoes
• 1/2 C fat-free half and half
• salt as pepper, if desired

Approximately one hour ahead of time, spread the dumplings out on a non-stick pan and allow them to thaw.

Saute the onion, carrots, and celery in the butter until tender.  Add the water, chicken base, and dumplings.  Bring to a rapid boil on high heat.  Add the cubed potatoes and simmer on medium heat, approximately 20-30 minutes, until potatoes are done.  Remove from heat and add the half and half.  Stir until well mixed.  Serve!

Makes approximately 10 1-cup servings…approximately 201 calories per serving.