Description
Creamy Knoephla Soup is a comforting German-inspired potato and dumpling soup made with a flavorful base of bacon, vegetables, and herbs, simmered in chicken broth and finished with rich heavy cream. The tender dumplings, made from a simple dough, are cooked directly in the soup, absorbing all the delicious flavors. Perfectly hearty and creamy, this soup is an ideal meal for chilly days.
Ingredients
Soup Base
- 8 ounces bacon, chopped
- 2 tablespoons butter
- 1 cup chopped onions (1 small onion)
- 1 cup chopped carrots (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
Knoephla Dumplings
- 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 the chopped bacon in a 6-quart stockpot or Dutch oven over medium heat. Cook, stirring frequently, until the bacon is crispy. Use a slotted spoon to remove the bacon and drain on paper towels.
- Prepare the base: Discard about half of the bacon grease, leaving approximately 3 tablespoons in the pot. Add the butter to the grease and melt over medium-low heat.
- Sauté vegetables: Add the chopped onions, carrots, and celery to the pot. Increase heat back to medium and cook until onions are soft, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Create roux and add broth: Stir in 1/3 cup flour and cook for 2 minutes, stirring continuously to avoid lumps. Gradually add the chicken broth along with the bay leaves and cubed potatoes. Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 20-30 minutes, until potatoes are tender.
- Mix dumpling dough: In a medium bowl, whisk together 3 cups flour, baking powder, kosher salt, and the chopped herbs (parsley, dill, thyme).
- Combine wet ingredients: In a small bowl or measuring cup, whisk together the egg and milk. Fold this mixture into the flour mixture gently using a rubber spatula until just combined; dough will be shaggy.
- Knead dough: Turn dough onto a floured surface and knead by hand for 5 minutes until smooth, or use a dough hook on low speed with an electric mixer to knead.
- Shape dumplings: Roll out the dough to about 1/2 inch thickness. Cut into 1/2 inch squares to form dumplings.
- Cook dumplings in soup: Drop dumplings one at a time into the simmering soup (temperature between 180°F to 205°F / 82°C to 96°C). Cook for about 5 minutes or until dumplings rise to the surface.
- Finish soup: Stir in the heavy cream and heat through. Remove bay leaves and season with additional salt and pepper if needed. Top with the cooked bacon before serving.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon.
- Ensure the soup is simmering (not boiling hard) when adding dumplings to prevent them from falling apart.
- You can substitute fresh herbs with 1/2 teaspoon each of dried parsley, dill, and thyme if fresh is unavailable.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking dumplings.
