Monoc's Potato Soup

I remember this soup being one of my Uncle J's (my mom's youngest brother) favorite soups.  He and my Aunt D allowed their home to be my home away from home while I went to college in San Diego.  I spent many weekends during my undergraduate years eating great meals, making chocolate chip cookies with my aunt, enjoying time with my cousins, L and B, and of course, doing laundry at their house.  My uncle and I share the personality trait of liking routine.  That extends to food preferences as well. This soup recipe is a perfect example of that because it is the standard by which I have always measured any potato soup I've ever eaten and none has ever measured up.  The dumplings are what make it special in my opinion.  In doing some research before posting this recipe, I discovered there was a little bit of history to the recipe and am including a link if you'd like to read more about it and its history with Congress. Newspaper Link For Monoc's Soup

Ingredients

Soup:
4 medium potatoes, cubed
1 cup celery, chopped
1/2 cup onion, chopped
1 carrot, diced
2 tsp. salt
2 T. butter
1 quart milk
1 T. dried parsley
1 tsp. Lawry's seasoned salt
1 tsp. pepper
Dumplings:
2 eggs
2 T. cold water
Pinch salt
1 cup flour

Directions

Place potatoes, celery, onion, carrot and salt in a stockpot with enough water to just cover the vegetables and cook until tender.  Add butter, milk, parsley,,  salt and pepper. Leave pot over medium low heat.

In a bowl, mix eggs, water, salt and flour to make a soft dough.  Using a small spoon, pinch off dough in very small amounts of into soup until all dough is in soup and then let come to a boil. (You want the dumplings to be small because they will get bigger as they cook - just the tip of the spoon. I dip the spoon into the soup in between each dumpling to help keep the dough from sticking to the spoon.)