Knoephla Soup (Potato and Dumpling Soup) has been a staple in my family for as long as I can remember. Growing up, I can still picture my grandma standing over the stove, stirring the bubbling pot of broth and gently dropping in the homemade dumplings. The aroma would fill the entire house, and I’d come running to the kitchen, eager to be the first one served a steaming bowl.
There was just something so comforting about that thick, creamy soup, with tender chunks of potato and those pillowy soft dumplings. It was the ultimate in cold-weather soul food, warming us up from the inside out. My grandma would ladle it up, topping each bowl with a sprinkle of fresh parsley, and we’d all gather around the table, passing the crusty bread and butter.
To this day, whenever I make a batch of Knoephla Soup (Potato and Dumpling Soup), it takes me right back to those cozy family dinners. It’s the kind of recipe that’s become a tradition, one that I’m proud to pass down to the next generation. And let me tell you, this version is going to become your new go-to.
Table of Contents
Why This Knoephla Soup (Potato and Dumpling Soup) Recipe Will Become Your Go-To
The Secret Behind Perfect Knoephla Soup (Potato and Dumpling Soup)
What makes this Knoephla Soup (Potato and Dumpling Soup) recipe so special is the attention to detail in every step. From the perfectly seasoned broth to the fluffy, tender dumplings, every element has been carefully crafted to create a truly comforting and delicious dish.
The secret lies in the simple yet essential techniques. We start by simmering the broth with just the right blend of aromatics, coaxing out maximum flavor. Then, we take the time to make the dumplings from scratch, using a foolproof ratio of flour, egg, and milk that results in a light and pillowy texture.
The real magic happens when those dumplings are gently dropped into the hot broth, absorbing all the rich flavors and transforming into the ultimate comfort food. It’s a labor of love, but I promise, the end result is well worth it.
Essential Ingredients You’ll Need
To make this Knoephla Soup (Potato and Dumpling Soup) recipe, you’ll need a few key ingredients:
- 2 cups all-purpose flour: This forms the base of the homemade dumplings, providing structure and a tender texture.
- 1 teaspoon salt: Seasoning is crucial for bringing out the best in every ingredient, and the salt in this recipe helps balance the flavors.
- 1/2 teaspoon baking powder: A small addition that makes all the difference, helping the dumplings rise and become light and airy.
- 1 egg: Binds the dumpling dough together, giving it that perfect consistency.
- 3/4 cup milk: Adds moisture and richness to the dumplings, creating that irresistible pillowy texture.
- 4 cups chicken or vegetable broth: The foundation of the soup, this flavorful liquid is the key to a delicious Knoephla.
- 3 medium potatoes, peeled and diced: Tender chunks of potato add heartiness and substance to the soup.
- 1 onion, diced: Sautéed until soft and fragrant, the onion provides a savory base note.
- 2 cups milk: Stirred into the broth, this creates the signature creamy texture of Knoephla Soup.
- 2 tablespoons butter: A small but mighty addition that enriches the soup and helps the flavors shine.
Step-by-Step Knoephla Soup (Potato and Dumpling Soup) Instructions
Preparing Your Knoephla Soup (Potato and Dumpling Soup)
With a total time of just 35 minutes (15 minutes of prep and 20 minutes of cooking), this Knoephla Soup (Potato and Dumpling Soup) recipe is a breeze to whip up. You’ll need a large pot or Dutch oven, a mixing bowl, and a spoon or whisk for the dumplings.
1- Start by combining the all-purpose flour, salt, and baking powder in a mixing bowl. Use a whisk to ensure the dry ingredients are evenly distributed.
2- In a separate bowl, lightly beat the egg, then stir in the 3/4 cup of milk until well combined. Pour this wet mixture into the dry ingredients and use a spoon to gently mix until a soft dough forms. Don’t overmix!
3- In a large pot or Dutch oven, bring the 4 cups of broth to a gentle simmer over medium heat. Add the diced potatoes and onion, and let them cook for about 10 minutes, or until the potatoes are just tender.
4- Once the potatoes are ready, use a spoon to carefully drop the dumpling dough into the simmering broth, creating small, fluffy dumplings. Cover the pot and let the dumplings cook for about 5 minutes, until they’re puffed up and cooked through.
5- Stir in the 2 cups of milk and the 2 tablespoons of butter, allowing the soup to heat through. Taste and adjust the seasoning with salt and pepper as needed.
6- Ladle the Knoephla Soup (Potato and Dumpling Soup) into bowls, garnishing each serving with a sprinkle of fresh chopped parsley. Serve hot, with crusty bread on the side for dipping.
Pro Tips for Success
- Don’t be tempted to overmix the dumpling dough – a gentle hand is key to achieving that light and tender texture.
- For the best flavor, use a high-quality broth, whether it’s homemade or a store-bought variety. This is the foundation of the soup, so it’s worth investing in a flavorful base.
- Be patient when cooking the dumplings – they need time to puff up and cook through, so resist the urge to remove the lid too often.
- If you want to add a bit of extra richness, try stirring in a spoonful of sour cream or crumbled bacon just before serving.
Serving and Storing Your Knoephla Soup (Potato and Dumpling Soup)
Perfect Pairings for Knoephla Soup (Potato and Dumpling Soup)
This Knoephla Soup (Potato and Dumpling Soup) recipe serves 6 hearty portions, making it the perfect comforting meal for a chilly day. To round out the dish, try serving it with a fresh green salad and some crusty bread or rolls for dipping. A crisp, refreshing glass of white wine or a cold beer also makes an excellent accompaniment.
For a heartier meal, you could add some cooked, shredded chicken or smoked sausage to the soup. And for a festive touch, garnish each bowl with a sprinkle of shredded cheddar cheese or a dollop of sour cream.
Storage and Make-Ahead Tips
Knoephla Soup (Potato and Dumpling Soup) is the perfect make-ahead meal, as the flavors only improve over time. To store it, simply let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
When you’re ready to enjoy it again, reheat the soup gently over medium heat, stirring occasionally, until it’s piping hot. If the soup has thickened too much, you can thin it out with a splash of broth or milk.
For longer-term storage, Knoephla Soup (Potato and Dumpling Soup) freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then warm it up on the stove or in the microwave.
Variations and Dietary Adaptations for Knoephla Soup (Potato and Dumpling Soup)
Creative Knoephla Soup (Potato and Dumpling Soup) Variations
While this classic Knoephla Soup (Potato and Dumpling Soup) recipe is hard to beat, there are plenty of ways to put your own spin on it. For a heartier version, try adding shredded chicken, crumbled sausage, or diced ham to the soup.
You could also experiment with different vegetables, like carrots, celery, or peas, to change up the flavor profile. And for a touch of heat, stir in a pinch of cayenne pepper or a few dashes of hot sauce.
In the summertime, you could even make a chilled Knoephla Soup (Potato and Dumpling Soup), blending the cooled broth with the potatoes and dumplings for a refreshing, gazpacho-like dish.
Making Knoephla Soup (Potato and Dumpling Soup) Diet-Friendly
If you’re looking to make this Knoephla Soup (Potato and Dumpling Soup) recipe a bit more diet-friendly, there are a few simple substitutions you can try. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend, and use gluten-free broth.
To make it vegan, omit the egg and milk from the dumpling dough, and use a plant-based milk instead. You can also replace the chicken or vegetable broth with a flavorful vegetable stock. For a low-carb twist, skip the potatoes and use riced cauliflower or zucchini noodles instead.
No matter which dietary adaptations you choose, the core flavors of this Knoephla Soup (Potato and Dumpling Soup) will still shine through, making it a comforting and satisfying meal for everyone to enjoy.
Frequently Asked Questions
Q: Can I substitute a different type of flour for the all-purpose flour in the dumplings?
A: While you can experiment with other flours, all-purpose flour is the best choice for achieving the light and tender texture of the dumplings. Whole wheat flour or gluten-free flour blends may work, but the results may be denser.
Q: How long does it take to make the Knoephla Soup (Potato and Dumpling Soup) recipe?
A: This Knoephla Soup (Potato and Dumpling Soup) recipe has a total time of 35 minutes, with 15 minutes of prep and 20 minutes of cooking. The prep time includes mixing the dumpling dough, while the cooking time covers simmering the broth and cooking the dumplings.
Q: Can I make the Knoephla Soup (Potato and Dumpling Soup) ahead of time?
A: Absolutely! Knoephla Soup (Potato and Dumpling Soup) is a great make-ahead meal. You can refrigerate it for up to 4 days or freeze it for up to 3 months. When ready to serve, simply reheat the soup gently on the stove or in the microwave.
Q: How many servings does this Knoephla Soup (Potato and Dumpling Soup) recipe make?
A: This recipe yields 6 generous servings of Knoephla Soup (Potato and Dumpling Soup). It’s the perfect amount to feed a family or have leftovers for a couple of days.
Q: What should I do if the dumplings start to fall apart in the soup?
A: If your dumplings are starting to break down, it’s likely because they were overmixed or cooked for too long. Next time, be sure to gently mix the dumpling dough and only simmer the dumplings for about 5 minutes. If you encounter this issue, you can try thickening the soup with a bit of flour or cornstarch to help hold the dumplings together.
Knoephla Soup (Potato and Dumpling Soup)
- Total Time: 35
- Yield: 6 servings
Description
Knoephla Soup (Potato and Dumpling Soup) is a classic Midwestern comfort food dish featuring tender potato dumplings in a creamy, savory broth. This hearty soup is perfect for chilly days and is ready in just 30 minutes.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon baking powder
– 1 egg
– 3/4 cup milk
– 4 cups chicken or vegetable broth
– 3 medium potatoes, peeled and diced
– 1 onion, diced
– 2 cups milk
– 2 tablespoons butter
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. In a medium bowl, whisk together the flour, salt, and baking powder. Add the egg and milk, and stir until a thick, sticky dough forms.
2. Bring the broth to a simmer in a large pot. Drop the dough by heaping tablespoonfuls into the simmering broth. Cover and cook for 15-20 minutes, until the dumplings are cooked through.
3. Add the diced potatoes and onion to the pot. Simmer for 10-15 minutes, until the potatoes are tender.
4. Stir in the 2 cups of milk and butter. Season with salt and pepper to taste.
5. Serve the Knoephla Soup hot, garnished with chopped parsley.
Notes
For a thicker soup, you can mash some of the cooked potatoes against the side of the pot. This will help thicken the broth. You can also add shredded chicken or ham for extra protein and heartiness.
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Midwestern
Conclusion
This Knoephla Soup (Potato and Dumpling Soup) recipe is a true comfort food classic, and I’m so excited for you to try it. With its rich, creamy broth, tender chunks of potato, and fluffy homemade dumplings, it’s a dish that’s sure to warm your soul.
What I love most about this recipe is how it brings back such wonderful memories for me. It’s a taste of my childhood, a connection to my family’s traditions, and a recipe that I’m proud to pass down. I hope it will become a new favorite in your home, too.
So go ahead, give this Knoephla Soup (Potato and Dumpling Soup) a try, and let me know what you think! I’d love to hear your thoughts and see how you make it your own.
