Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Potato Pierogi
Ingredients
- 1 large egg
- 2 tablespoons sour cream
- 1 cup milk
- 1 cup water
- 4 1/2 to 5 cups all-purpose flour, plus more for dusting
- 5 pounds (about 10 medium) baking potatoes, peeled and quartered
- 12 tablespoons (1 ½ sticks) unsalted butter, melted
- 2 ounces cheddar cheese, (about ½ cup), grated
- 4 ounces cream cheese
- Coarse salt and freshly ground pepper
- 2 tablespoons cornmeal
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