Description
Creamy Knoephla Soup is a comforting German-inspired potato and dumpling soup, featuring tender potato cubes and fluffy homemade dumplings cooked in a rich, creamy chicken broth base with crispy bacon and aromatic herbs.
Ingredients
Scale
Soup Base
- 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
Dumplings (Knoephla)
- 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
- Cook the Bacon: Place chopped bacon in a 6-quart stockpot or Dutch oven over medium heat. Cook while stirring frequently until the bacon is crispy. Use a slotted spoon to remove bacon and set it aside on paper towels to drain.
- Prepare the Base: Discard about half of the bacon grease, leaving approximately 3 tablespoons in the pan. Add 2 tablespoons of butter to the grease and melt over medium-low heat.
- Sauté Vegetables: Add chopped onions, carrots, and celery to the pot. Increase heat to medium and cook until the onions are soft, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Create Roux and Add Broth: Stir in 1/3 cup flour and cook for 2 minutes, stirring continuously to avoid lumps. Gradually add the 8 cups chicken broth, then add 2 bay leaves and cubed potatoes. Increase heat to high and bring to a boil, then reduce heat to low and simmer for 20-30 minutes until the potatoes are tender.
- Prepare Dumpling Dough: While the soup simmers, combine 3 cups flour, 2 teaspoons baking powder, 1 1/4 teaspoons kosher salt, and the chopped herbs (parsley, dill, and thyme) in a medium bowl.
- Mix Wet Ingredients: In a separate small bowl or measuring cup, whisk together 1 egg and 1 cup milk.
- Combine Dough: Fold the wet ingredients into the flour mixture using a rubber spatula until a shaggy dough forms. Knead the dough by hand on a floured surface for 5 minutes, or use a dough hook on low speed.
- Shape Dumplings: Roll the dough to about 1/2 inch thickness and cut into 1/2 inch squares.
- Cook Dumplings in Soup: Drop the dough squares one at a time into the simmering soup, keeping the temperature between 180°F to 205°F (82°C to 96°C). Let them cook for about 5 minutes or until the dumplings rise to the surface.
- Finish the Soup: Stir in 1 cup heavy cream and heat through. Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Serve the soup topped with the crispy bacon.
Notes
- Keep the soup at a gentle simmer when adding dumplings to ensure they cook properly without falling apart.
- Use low-sodium chicken broth to control the saltiness of the soup.
- Fresh herbs enhance the flavor of the dumplings but dried herbs may be substituted in pinch with reduced amounts.
- For a vegetarian version, omit bacon and use vegetable broth, and substitute butter with a plant-based alternative.
- Make sure dough is not over-mixed to keep dumplings tender.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German-American
Keywords: Knoephla soup, Potato dumplings, Creamy potato soup, German dumplings soup, Comfort food, Hearty soup
