Introduction

Creamy Knoephla Soup is a comforting blend of tender potatoes and soft dumplings in a rich, savory broth. This hearty dish from the Midwest is perfect for chilly days when you want something warm and satisfying. The combination of fresh herbs, crispy bacon, and creamy texture makes it a family favorite.

A large white pot filled with a creamy soup that has many small, light beige dumplings spread evenly on top. Inside the soup, visible in a black ladle held by a woman's hand, are chunks of creamy potatoes, orange carrots, and dumplings, all mixed in a smooth, yellow broth with green herbs sprinkled throughout. Around the pot, there are green herb sprigs, a white bowl holding two golden spoons, and salt and pepper shakers on a white marbled surface. A black and white striped cloth is partially visible near the pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Step 1: Place bacon in a 6-quart stockpot or Dutch oven and cook over medium heat, stirring frequently. Once the bacon is crispy, use a slotted spoon to remove it and place it on a paper towel.

Step 2: Discard about half of the bacon grease, leaving 3 tablespoons in the pan. Add butter to the grease and melt over medium-low heat.

Step 3: Add chopped onions, carrots, and celery. Increase heat to medium and cook until onions are soft, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.

Step 4: Stir in 1/3 cup flour and cook for 2 minutes, stirring continuously. Add chicken broth, bay leaves, and cubed potatoes. Bring to a boil over high heat, then reduce to low and simmer for 20-30 minutes until potatoes are tender.

Step 5: While soup simmers, prepare the knoephla dough. In a medium bowl, whisk together 3 cups flour, baking powder, kosher salt, parsley, dill, and thyme.

Step 6: In a separate bowl, whisk the egg and milk together. Fold the wet ingredients into the flour mixture using a rubber spatula. The dough will be shaggy.

Step 7: Knead the dough for 5 minutes by hand on a floured surface, or use a dough hook on low speed with an electric mixer.

Step 8: Roll the dough to about 1/2 inch thickness, then slice into 1/2 inch squares.

Step 9: Drop dumpling squares one at a time into the simmering soup (temperature should be between 180°F to 205°F). Cook for about 5 minutes, or until dumplings float to the surface.

Step 10: Stir in heavy cream and heat through. Remove bay leaves, then season with salt and pepper to taste. Serve topped with crispy bacon.

Tips & Variations

For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.

Fresh herbs like parsley, dill, and thyme add bright flavor—feel free to adjust amounts based on your preference.

If you prefer smaller dumplings, roll the dough thinner and cut into smaller pieces; cooking time will be slightly shorter.

FAQs

Can I make the dumpling dough ahead of time?

Yes, you can prepare the dough and refrigerate it wrapped tightly in plastic wrap for up to 24 hours. Allow it to come to room temperature before rolling and cutting.