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Creamy Knoephla Soup (Potato and Dumpling Soup)

This creamy knoephla soup blends hearty potatoes, fluffy dumplings, and smoky bacon into a rich, comforting bowl of German-inspired flavor that's perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Calories 605 kcal

Equipment

  • 1 Dutch Oven

Ingredients
  

Soup Base

  • 8 ounces bacon chopped for that smoky crunch
  • 2 tablespoons butter to soften and enrich your veggies
  • 1 cup chopped onions from one small onion
  • 1 cup chopped carrots adding sweet color and bite
  • 0.5 cup chopped celery for that subtle crunch
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour to thicken and hold it all together
  • 2 bay leaves for that elusive earthy aroma
  • 8 cups low-sodium chicken broth so your soup don’t get too salty
  • 2 pounds cubed potatoes about three large ones
  • 1 cup heavy cream for that creamy finish
  • salt and pepper to taste

Knoephla Dumplings

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

Instructions
 

Instructions

  • Cook chopped bacon in a pot over medium heat until crispy. Remove with slotted spoon and set aside, leaving bacon fat in the pot.
  • Add butter, onions, carrots, and celery. Sauté until soft, about 5-7 minutes. Add garlic and sauté for 1 minute.
  • Stir in flour and cook for 2-3 minutes to eliminate raw flavor.
  • Whisk in chicken broth gradually. Add bay leaves and cubed potatoes. Bring to a boil, then reduce to simmer for about 15 minutes until potatoes are tender.
  • While soup simmers, make dumpling dough: mix flour, baking powder, salt, herbs. Whisk milk and egg separately, then fold into flour mix until shaggy dough forms.
  • Knead dough 5 minutes, roll ½ inch thick, cut into ½ inch squares. Drop into simmering soup and cook about 5 minutes until they float.
  • Stir in heavy cream and cook until heated through. Remove bay leaves. Season with salt and pepper to taste.
  • Top with crispy bacon and serve hot.

Notes

Store refrigerated in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave. Can be frozen for up to 2 months.