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Creamy Knoephla Soup (Potato and Dumplings) Recipe

Creamy Knoephla Soup (Potato and Dumplings) Recipe
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★★★★★

4.9 from 29 reviews

This Creamy Knoephla Soup is a hearty and comforting dish featuring tender potato chunks and fluffy dumplings simmered in a rich, creamy broth enhanced with crispy bacon and fresh herbs. Perfect for chilly days, this traditional German-American soup combines the warmth of slow-cooked vegetables with the satisfying texture of homemade dumplings, making it a delicious and filling meal.

Ingredients

Scale

Soup Base 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 (about 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, peeled and cubed (about 3 large potatoes)
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste

Dumpling (Knoephla) Ingredients

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

Instructions

  1. Cook Bacon: Place the chopped bacon in a 6-quart stockpot or Dutch oven and cook over medium heat, stirring frequently until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.
  2. Prepare Fat Base: Discard about half of the bacon grease, leaving 3 tablespoons in the pot. Add butter to the grease and melt over medium-low heat.
  3. Sauté Vegetables: Add chopped onions, carrots, and celery to the pot and increase heat to medium. Cook until onions are softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Create Roux and Add Broth: Stir in 1/3 cup flour and cook for 2 minutes, stirring continuously. Then add chicken broth, bay leaves, and cubed potatoes. Increase heat to high and bring to a boil.
  5. Simmer Soup: Reduce heat to low and let soup simmer for 20-30 minutes or until potatoes are tender.
  6. Make Dumpling Dough: In a medium bowl, whisk together 3 cups flour, baking powder, salt, parsley, dill, and thyme.
  7. Combine Wet Ingredients: In a small bowl or measuring cup, whisk together the milk and egg. Fold this mixture into the flour mixture using a rubber spatula until a shaggy dough forms.
  8. Knead Dough: Transfer dough to a floured surface and knead by hand for 5 minutes, or use a dough hook on low speed with an electric mixer until smooth.
  9. Shape Dumplings: Roll the dough to about 1/2 inch thickness, then cut into 1/2 inch squares.
  10. Cook Dumplings: Drop the squares one at a time into the simmering soup (which should be at 180°F to 205°F / 82°C to 96°C). Let them cook for approximately 5 minutes or until they rise to the surface.
  11. Finish Soup: Stir in heavy cream and heat through gently. Remove bay leaves, then season with salt and pepper to taste.
  12. Serve: Ladle soup into bowls and top each serving with the reserved crispy bacon.

Notes

  • Keep an eye on the soup temperature to ensure dumplings cook properly without boiling vigorously.
  • If you prefer a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
  • Fresh herbs can be replaced with 1/2 teaspoon each of dried parsley, dill, and thyme.
  • For easier peeling of potatoes, boil them briefly before adding to the soup if preferred.
  • To make ahead, prepare the broth and vegetables in advance and add dumplings fresh when ready to serve.
  • Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid overcooking dumplings.

Nutrition

Keywords: Knoephla soup, potato soup, dumplings, creamy soup, German soup, comfort food, bacon soup, hearty soup

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