If you’re craving a taste of comfort that feels like a warm hug on a chilly day, look no further than this Creamy Knoephla Soup (Potato and Dumplings). This classic Midwestern favorite combines tender potato chunks and pillowy dumplings in a rich, velvety broth that sings with layers of smoky bacon, buttery sautéed veggies, and fragrant herbs. Each spoonful bursts with homestyle goodness, offering both heartiness and soothing creaminess that makes it a beloved staple for family dinners or cozy nights in.

Creamy Knoephla Soup (Potato and Dumplings) Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on straightforward, wholesome ingredients that come together to create a beautifully balanced soup. Each element—from the crisp bacon to the fresh herbs—plays a key role in building depth of flavor, texture, and that signature creamy color.

Bacon (8 ounces, chopped): Adds smoky richness and a salty crunch for the soup’s savory base.
Butter (2 tablespoons): Melts into the vegetables, adding smoothness and enhancing their natural sweetness.
Onions (1 cup, chopped): Provide a mellow, aromatic foundation that deepens the soup’s flavor.
Carrots (1 cup, chopped): Bring a subtle sweetness and vibrant orange color.
Celery (1/2 cup, chopped): Gives a fresh, slightly crisp contrast to the softer veggies.
Garlic (2 cloves, minced): Infuses a gentle warmth and savory aroma.
All-purpose flour (1/3 cup + 3 cups): Used both to thicken the soup and create those tender dumplings.
Bay leaves (2): Impart a delicate earthiness that ties the broth together.
Low-sodium chicken broth (8 cups): Forms the flavorful liquid base while keeping saltiness in check.
Potatoes (2 pounds, cubed): The hearty stars of the show, lending structure and comfort.
Heavy cream (1 cup): Envelops the soup in lush creaminess for that dreamy texture.
Salt and pepper: Essential seasonings to brighten and balance all the savory notes.
Baking powder (2 teaspoons): Helps the dumplings rise into fluffy perfection.
Kosher salt (1 1/4 teaspoons): Ensures the dumplings are seasoned just right.
Chopped parsley, dill, and thyme (1 teaspoon each): Fresh herbs that add subtle brightness and herbal depth to the dumplings.
Milk (1 cup): Keeps the dumpling dough soft and pliable.
Egg (1): Binds the dumpling dough, giving it structure without heaviness.

How to Make Creamy Knoephla Soup (Potato and Dumplings)

Step 1: Cook the Bacon

Start by crisping up the chopped bacon in a large stockpot or Dutch oven over medium heat. This step infuses your soup with smoky goodness and delivers the first layer of savory flavor. Once the bacon is golden and crispy, remove it and set aside on paper towels to drain excess fat. You’ll reserve some bacon fat to deepen the soup’s base, so don’t toss it all away.

Step 2: Sauté the Vegetables

After discarding about half of the bacon grease, leave 3 tablespoons in your pot and melt in the butter over medium-low heat. Toss in the chopped onions, carrots, and celery, cooking them just until the onions turn soft and translucent. The gentle sweat of these veggies unlocks their natural sweetness, forming a flavorful canvas. Add minced garlic last and cook briefly to maintain its fragrant punch without burning.

Step 3: Build the Soup Base

Stir in the 1/3 cup of flour and let it cook with the vegetables for 2 minutes, constantly stirring to avoid lumps. This helps thicken the soup later. Next, add the chicken broth, bay leaves, and cubed potatoes. Crank the heat to bring the soup to a boil, then reduce to a gentle simmer for 20 to 30 minutes, until the potatoes are tender and ready to melt in your mouth.

Step 4: Prepare the Knoephla Dumplings

While the soup cooks, turn your attention to the dumplings that make this soup truly special. Combine the flour, baking powder, kosher salt, and fresh chopped herbs in a bowl. In a separate bowl, whisk together the egg and milk before folding the wet ingredients into the dry until the dough comes together in a shaggy mass. Knead the dough gently by hand on a floured surface for about five minutes or until smooth.

Step 5: Shape and Cook Dumplings

Roll the dough out to roughly 1/2 inch thickness and cut it into 1/2 inch squares. Drop the dumplings one by one into the simmering soup, which should be between 180 to 205 degrees Fahrenheit. Let them cook for around five minutes or until they float to the surface, a sign they’ve puffed up to tender perfection.

Step 6: Finish with Cream and Seasoning

Once the dumplings are cooked through, stir in the heavy cream to enrich the soup and heat gently until everything is beautifully warmed. Remove the bay leaves, then taste and season with salt and pepper as needed. Crown the creamy soup with the reserved crisp bacon just before serving to add a delightful textural contrast and smoky finish.

How to Serve Creamy Knoephla Soup (Potato and Dumplings)

Garnishes

While the bacon provides a classic topping, you can elevate your bowl of Creamy Knoephla Soup (Potato and Dumplings) with a sprinkle of fresh parsley or a dash of cracked black pepper. A little sprinkle of shredded cheddar can also add a melty, savory twist that transforms each bite.

Side Dishes

This soup is hearty enough to stand on its own but pairs beautifully with crusty bread or warm dinner rolls for dipping. A simple green salad with a zesty vinaigrette can offer a refreshing counterpoint, balancing the richness of the creamy broth.

Creative Ways to Present

For a fun dinner twist, serve the soup in mini bread bowls or rustic hollowed-out potatoes to keep the creamy goodness contained and extra special. You can also ladle it over roasted vegetables or alongside a cheesy grilled sandwich for a comforting comfort meal.

Make Ahead and Storage

Storing Leftovers

Let your Creamy Knoephla Soup (Potato and Dumplings) cool to room temperature, then transfer it to an airtight container. Stored in the refrigerator, it will keep beautifully for up to 3 days. The dumplings may absorb some broth, so stir gently before reheating.

Freezing

While the soup can be frozen, keep in mind that the dumplings may change texture after thawing. For best results, consider freezing the broth and potatoes separately from the dumplings, then combine and heat fresh when ready to enjoy.

Reheating

Warm leftover soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of milk or cream if the soup feels too thick, and heat until just warmed through to keep the dumplings tender and the flavors bright.

FAQs

What is knoephla?

Knoephla are soft, doughy dumplings commonly found in German and Midwestern cooking. They’re made from a simple dough of flour, eggs, milk, and herbs, and cooked directly in the soup, giving it a unique texture and heartiness.

Can I make this soup vegetarian?

Absolutely! Swap the bacon and chicken broth for vegetarian alternatives like smoked paprika or liquid smoke for flavor and vegetable broth to keep it hearty and satisfying without meat.

How do I know when the dumplings are cooked?

The dumplings are done when they float to the surface of the soup, usually about five minutes after adding, and have a tender, pillowy texture when bitten.

Can I use other herbs in the dumplings?

Yes! Feel free to experiment with fresh herbs like chives, basil, or tarragon depending on your taste preferences. The key is to keep the herbs fresh to maintain the dumplings’ light and fragrant character.

Is there a gluten-free version of this soup?

To make a gluten-free Creamy Knoephla Soup (Potato and Dumplings), substitute the all-purpose flour with a gluten-free blend and ensure your broth and other ingredients are gluten-free. The texture might differ slightly but will still be delicious!

Final Thoughts

Making Creamy Knoephla Soup (Potato and Dumplings) from scratch is a rewarding experience that brings incredible warmth and comfort to your table. With every spoonful, you enjoy not just a meal but a slice of tradition filled with loving care and rich, homey flavors. I truly encourage you to try this recipe—you’ll find it becomes a treasured classic in your kitchen too!