Print

Creamy Knoephla Soup (Potato and Dumplings) Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/creamy-knoephla-soup-potato-and-dumplings-recipe/