Aunt Helen's Potato Soup

9 potatoes, peeled and sliced very thin (I used Idaho potatoes)
1 and 1/2 onions, diced
2 tsp salt
little pepper

Cover with water (about 3 cups). Cook until the potatoes are done. If there is too much liquid pour some off.

Add 1 pint of milk and 4 Tabl. butter (I just guess on the milk)

Dumplings
3/4 cup flour
2 tsp baking powder
1/2 tsp salt
1 egg

Stir the flour, baking powder and salt together. Make a hole in the middle of the mixture (like a volcano) and break the egg into the center. Mix by hand. Drop small sized amounts into hot soup. (make this twice for the amount of potatoes listed here). I don't know why but Aunt Helen only made one batch at a time. I'm sure you could experiment and do both at the same time.

You can also add cheddar cheese and bacon if desired.