Creamy Knoephla Soup (Potato and Dumplings) Recipe

Introduction

Creamy Knoephla Soup is a comforting blend of tender potatoes and pillowy dumplings, simmered in a rich, flavorful broth. This hearty dish, rooted in German-American tradition, is perfect for chilly days when you crave something warm and satisfying.

Ingredients

• 8 ounces bacon, chopped
• 2 tablespoons butter
• 1 cup chopped onions (about 1 small onion)
• 1 cup chopped carrots (about 2 medium carrots)
• 1/2 cup chopped celery (2 stalks)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 bay leaves
• 8 cups low-sodium chicken broth (2 quarts)
• 2 pounds potatoes, cubed (about 3 large potatoes)
• 1 cup heavy cream
• Salt and pepper to taste
• 3 cups all-purpose flour (for dumplings)
• 2 teaspoons baking powder
• 1 1/4 teaspoons kosher salt
• 1 teaspoon chopped parsley
• 1 teaspoon chopped dill
• 1 teaspoon chopped thyme
• 1 cup milk
• 1 egg

Instructions

1. Step 1: Place the chopped bacon in a 6-quart stockpot or Dutch oven and cook over medium heat, stirring frequently, until crispy. Remove the bacon with a slotted spoon and drain on paper towels.
2. Step 2: Discard about half of the bacon grease from the pot, leaving 3 tablespoons. Add the butter to the remaining grease and melt over medium-low heat.
3. Step 3: Add the chopped onions, carrots, and celery to the pot and increase heat to medium. Cook until onions are soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
4. Step 4: Sprinkle in 1/3 cup flour and cook, stirring continuously, for 2 minutes. Slowly add the chicken broth along with the bay leaves and cubed potatoes. Bring to a boil over high heat, then reduce heat to low and simmer for 20-30 minutes until potatoes are tender.
5. Step 5: While the soup simmers, prepare the Knoephla dough. In a medium bowl, whisk together 3 cups flour, baking powder, kosher salt, parsley, dill, and thyme.
6. Step 6: In a separate bowl or measuring cup, whisk together the egg and milk. Fold the wet ingredients into the flour mixture with a spatula until just combined—the dough will be shaggy.
7. Step 7: Knead the dough by hand on a floured surface for 5 minutes or use a dough hook on low speed in a mixer until smooth.
8. Step 8: Roll out the dough to about 1/2 inch thickness and cut into 1/2 inch squares.
9. Step 9: Drop the dumplings one at a time into the simmering soup, keeping the temperature between 180°F and 205°F (82°C to 96°C). Cook until the dumplings float to the surface, about 5 minutes.
10. Step 10: Stir in the heavy cream and heat through. Remove the bay leaves. Taste and adjust seasoning with salt and pepper. Serve topped with the crispy bacon.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Add fresh herbs like chives or parsley at the end for extra brightness.
• If you prefer smaller dumplings, roll the dough thinner and cut into smaller pieces—it’ll cook just as well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking down the dumplings. This soup can also be frozen, but the texture of the dumplings may change slightly after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

Yes, you can prepare the dumplings in advance and store them in the refrigerator for a few hours before cooking. Avoid letting them sit too long to prevent drying out.

What can I use if I don’t have fresh herbs?

Dried herbs can work in a pinch—use about one-third the amount of fresh herbs called for in the recipe. Add them during the dough mixing stage for best flavor.

Creamy Knoephla Soup (Potato and Dumplings) Recipe

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Creamy Knoephla Soup is a comforting traditional potato and dumpling soup featuring tender potatoes simmered in a flavorful chicken broth enriched with crispy bacon, aromatic vegetables, and creamy heavy cream. The dumplings, known as knoephla, are soft flour-based pillows seasoned with fresh herbs that add a delightful texture and taste to the hearty soup.

• Author: mia
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: German-American

Ingredients

Scale 1x2x3x

Savory Base

• 8 ounces bacon, chopped
• 2 tablespoons butter
• 1 cup chopped onions (1 small)
• 1 cup chopped carrots (2 medium)
• 1/2 cup chopped celery (2 stalks)
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 bay leaves
• 8 cups low-sodium chicken broth (2 quarts)
• 2 pounds potatoes, cubed (about 3 large potatoes)
• 1 cup heavy cream
• Salt and pepper to taste

Knoephla Dumplings

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons kosher salt
• 1 teaspoon chopped parsley
• 1 teaspoon chopped dill
• 1 teaspoon chopped thyme
• 1 cup milk
• 1 egg

Instructions

1. Cook Bacon: Place chopped bacon in a 6-quart stockpot or Dutch oven over medium heat. Cook, stirring frequently, until the bacon is crispy. Remove the bacon using a slotted spoon and place on paper towels to drain.
2. Prepare Base Fat: Discard about half of the bacon grease, leaving 3 tablespoons in the pot. Add butter and melt over medium-low heat.
3. Sauté Vegetables: Add chopped onions, carrots, and celery to the melted butter and bacon fat. Increase heat to medium and cook for 3-4 minutes until onions are soft. Add minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
4. Add Flour and Broth: Stir in 1/3 cup flour and cook for 2 minutes, stirring continuously to make a rue. Slowly pour in the chicken broth while stirring. Add bay leaves and cubed potatoes.
5. Simmer Potatoes: Bring the soup to a boil over high heat, then reduce heat to low and simmer for 20-30 minutes until potatoes are tender.
6. Prepare Knoephla Dough Dry Ingredients: In a medium bowl, whisk together 3 cups of flour, baking powder, kosher salt, and chopped herbs (parsley, dill, thyme).
7. Mix Dough Wet Ingredients: In a separate small bowl or measuring cup, whisk the egg with milk until combined. Fold this mixture into the dry ingredients using a rubber spatula until a shaggy dough forms.
8. Knead Dough: Turn the dough onto a floured surface and knead for 5 minutes by hand or use a dough hook on low speed with an electric mixer until smooth and elastic.
9. Shape Knoephla Dumplings: Roll the dough to about 1/2 inch thickness, then cut into 1/2 inch square pieces.
10. Cook Dumplings in Soup: Drop the dumplings one at a time into the simmering soup (maintained between 180°F to 205°F / 82°C to 96°C). Cook for approximately 5 minutes or until the dumplings rise to the surface, indicating they are fully cooked.
11. Finish Soup: Stir in 1 cup heavy cream and heat through gently. Remove bay leaves, adjust seasoning with salt and pepper as desired.
12. Serve: Ladle the soup into bowls and top with the crispy cooked bacon. Serve warm and enjoy.

Notes

• Maintaining the proper simmer temperature (180°F to 205°F) for dumpling cooking is key to avoiding overcooked or undercooked knoephla.
• You can substitute fresh herbs with dried herbs, but reduce the quantity by half for more balanced flavor.
• For a richer soup, substitute half-and-half or whole milk for the heavy cream, though the soup will be less creamy.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop; dumplings may absorb some broth upon storage.
• This recipe uses low-sodium broth to control saltiness; adjust salt to taste after cooking.

Keywords: Knoephla soup, potato dumplings soup, creamy potato soup, German dumplings, comfort soup, homemade dumplings, hearty soup