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    Home » Recipes » Soup Recipes » Creamy Knoephla Soup (Potato and Dumpling Soup)

    Creamy Knoephla Soup (Potato and Dumpling Soup)

    Published: Jan 12, 2022 · Modified: Feb 22, 2022 by Erin · This post may contain affiliate links · Leave a Comment

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    This Creamy Knoephla Soup has herbs added to the soft dumplings, which makes it so flavorful and delicious! This recipe is a twist on the classic German potato and dumpling soup recipe. It is easy to make and so incredibly tasty!

    Scooping potato and dumpling soup out of cast iron Dutch oven, white bowl with gold spoons in top corner.
    Jump to:
    • History of Knoephla Soup
    • Why You Will Love This Recipe
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Frequently Asked Questions
    • Recommended Recipes
    • Recipe

    History of Knoephla Soup

    This famous North Dakota dish is a hearty soup that consists of potatoes and soft dumplings floating in chicken broth and often includes celery, carrots, and onions. The tradition of making knoephla came to America with Germans who immigrated and settled in North and South Dakota. Back then, knoephla was famous because it could be made quickly with ingredients that were readily available to them.

    You may see this soup spelled knöephla, knöpfla, knefla, and even nefla. They are all German variations of a word that means "little button" which refers to the soft dumplings that are in the soup.

    Why You Will Love This Recipe

    Comforting: This soup is so comforting and perfect for a chilly day. It will warm you right up!

    Easy: This recipe is easy to make and doesn't require any special equipment. Knead the dough by hand or using the dough hook of your electric mixer.

    Flavorful: The herbs added to the dumplings make this soup extra special! They are soft little pillows of flavor!

    For more comforting soup recipes, try my Spicy Chicken Noodle Soup, Lousiana Gumbo, Southern Homemade Chili, or Boston Clam Chowder!

    Ingredients

    Labeled ingredients for knoephla soup.

    Potatoes: Yukon Gold is a wonderful potato for knoephla soup because it is buttery in flavor and holds up well. You can also use Russet or red potatoes.

    Chicken Broth: Use low-sodium chicken broth so that you have better control over the sodium content in your soup. Boxed broth or homemade both work well.

    Bacon: I like to use bacon in this soup to add flavor and richness. It is also a nice texture sprinkled over the top of the soup. You can leave out the bacon and an additional 3 tablespoons of butter if desired.

    Heavy Cream: Heavy cream adds richness and body to the soup. For a dairy-free soup, leave out the cream.

    Herbs: Fresh parsley, dill, and thyme are classic knoephla soup herbs, but you can experiment with other fragrant herbs. Oregano makes a great substitution!

    Instructions

    Step One: Cook Bacon

    If you are using bacon then cook it in a Dutch oven or large pot over medium heat. I find it easiest to chop the bacon prior to cooking, but you can also cook the strips and then crumble the bacon after it has cooked.

    If you are not using bacon then skip this step and simply melt butter in the pan.

    Step Two: Saute Vegetables:

    The next step is to create our base of flavor by sauteeing the onions, carrots, and celery in the bacon grease and butter. If you are fancy then you call this step "mirepoix."

    Step Three: Add Flour

    Flour is added to thicken the soup and continue building flavor. Stir the flour continuously so that it doesn't burn.

    Step Four: Cook Potatoes

    Add the chicken broth, diced potatoes, and bay leaves. Once the liquid is boiling you can turn it to low heat and allow the soup to simmer until the potatoes are soft.

    Check the potatoes after 20 minutes. If you cook the potatoes for too long they will fall apart and the goal is to keep the cubes intact.

    4 photos showing first 4 steps of making knoephla soup: bacon in pan, vegetables, flour added, and broth added.

    Step Five: Prepare Dumpling Dough

    It may look intimidating, but homemade dumplings are really simple to make! Mix the herbs, flour, salt, and baking powder in a large bowl.

    In a measuring cup, whisk the egg and milk together.

    Make a well in the center of the flour mixture and add the milk mixture. Fold until the liquid is mixed in and you are left with shaggy dough.

    Side by side photos of flour & milk mixture, and then all mixed in to make dumpling dough.

    Step Six: Cut Dough

    Sprinkle flour onto a clean work surface and sprinkle with flour. Knead the dough for 5 minutes. You can also use an electric mixer for this step, if you find that easier. This is not a stiff dough. It should feel soft but not sticky.

    Sprinkle the top of the knoephla dough with more flour and use a rolling pin to roll it into a ½-thick rectangle. Cut the dough into ½-to-1-inch squares. They will expand some as they cook. I like to use a pizza cutter for this step but a sharp knife works as well.

    If you'd rather, you can roll the dough into a log that is 1-inch in diameter, and cut your pieces from there, but I think cutting from a rectangle is easier.

    4 images showing the process of making, rolling, and cutting dumpling dough.

    Step Seven: Cook Dumplings

    Once the potatoes are soft, drop the knoephla dumplings into the soup one at a time. They will bounce up to the surface of the soup when they are cooked through so you may need to stir the soup to open up new areas where you can drop the dough.

    Step Eight: Add Cream

    It wouldn't be creamy soup without the cream! After adding the cream it just needs to be cooked for a few additional minutes to bring everything up to serving temperature.

    Don't forget to top your potato and dumpling soup with some crispy bacon bits for a delightful texture!

    Split photo of dumplings added to soup and then cream added.

    Serving Suggestions

    Knoephla soup is a hearty meal on its own. Just serve it with a slice of freshly baked bread or dinner rolls. For a more filling meal, enjoy this soup with a side salad.

    Frequently Asked Questions

    How do I store leftover knoephla soup?

    Leftovers can be stored in the refrigerator for up to 3 days. Reheat the soup over medium heat on the stove, or microwave until your desired temperature is reached.

    Can knoephla soup be frozen?

    Because of the cream in this soup, it is best to enjoy it immediately or within a couple of days of preparing. The cream will separate when it is frozen. It is still safe to eat, but will not be the same quality after freezing.

    Can knoephla soup be made in advance?

    Like most soups, the flavors develop over time, so it can be made ahead and is delicious when served the next day.

    Can I make knoephla soup with vegetable broth?

    Yes, you can use vegetable broth for Knoephla Soup. I do prefer chicken broth because it has a little more flavor than vegetable broth, but vegetable still works fine.

    What is the difference between knoephla soup and potato dumpling soup?

    Knoephla soup is essentially potato AND dumpling soup. It includes dumplings that are made with flour, milk, baking powder, and an egg, and has potatoes added to the soup in cubes. Potato dumpling soup usually includes dumplings that are made with potatoes that have been cooked and mashed.

    Recommended Recipes

    • Louisiana Gumbo Recipe
    • Honey Wheat Bread Recipe
    • Boston Clam Chowder Recipe
    • Oven Pot Roast with Red Wine

    For more soup recipes, check out this collection of comforting soups for winter.

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Recipe

    Scooping out knoephla soup from Dutch oven with a black ladle.

    Creamy Knoephla Soup (Potato and Dumplings)

    Recipe by: Erin
    Creamy Knoephla Soup has herbs added to the soft dumplings, which makes it so flavorful and delicious! This recipe is a twist on the classic German potato and dumpling soup recipe. It is easy to make and so incredibly tasty!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Soup
    Cuisine German
    Servings 8
    Calories 605 kcal

    Equipment

    • Dutch Oven

    Ingredients
      

    Soup

    • 8 ounces bacon chopped
    • 2 tablespoons butter
    • 1 cup chopped onions 1 small
    • 1 cup chopped carrots 2 medium
    • ½ cup chopped celery 2 stalks
    • 2 cloves garlic minced
    • ⅓ cup all-purpose flour (43 grams)
    • 2 bay leaves
    • 8 cups low-sodium chicken broth (2 quarts)
    • 2 pounds potatoes cubed (about 3 large potatoes)
    • 1 cup heavy cream (250 ml)
    • salt and pepper

    Knoephla Dumplings

    • 3 cups all-purpose flour (390 grams)
    • 2 teaspoons baking powder
    • 1 ¼ teaspoons kosher salt
    • 1 teaspoon chopped parsley
    • 1 teaspoon chopped dill
    • 1 teaspoon chopped thyme
    • 1 cup milk (250 ml)
    • 1 egg
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    Instructions
     

    • Place bacon in an 6-quart stockpot or Dutch oven and cook over medium heat, stirring frequently. Once the bacon is crispy use a slotted spoon or scoop to remove the bacon and place it on a paper towel.
    • Discard about half of the bacon grease, leaving 3 tablespoons in the pan. Add butter to the 3 tablespoons of grease and melt on medium-low heat.
    • Add the chopped onions, carrots, and celery and increase the temperature back to medium heat. Cook until the onions are soft, 3-4 minutes. Add the garlic and cook an additional 30 seconds
    • Stir in the flour and cook for 2 minutes, stirring continuously., then add the chicken broth, bay leaves, and potatoes. Increase the heat to high and bring to a bowl, then reduce to low heat and simmer for 20-30 minutes, until the potatoes are soft.
    • While the soup simmers, prepare the Knoelpha. In a medium bowl, whisk the flour, baking powder, salt, and herbs.
    • Whisk the egg and milk in a small bowl or measuring cup. Then fold into the flour using a rubber spatula. The dough will be shaggy.
    • Once combined, knead for 5 minutes by hand on a floured surface, or knead using the dough hook of your electric mixer on low speed.
    • Roll dough ½" thick, then slice into ½" squares. Drop the dough one at a time into the soup, then cook for about 5 minutes, until the dumplings rise to the surface of the soup.
    • Stir in heavy cream and cook until heated through. Remove the bay leaves then taste the soup and add additional salt and pepper, if desired. Top with bacon to serve.

    Notes

    Storage: 
    Store refrigerated in an airtight container for up to 3 days. Reheat in the microwave or over medium heat on the stove.
    Vegetarian: 
    To make this soup vegetarian, leave out the bacon and replace it with additional butter.  Vegetable broth can be used in place of chicken broth. 

    Nutrition

    Calories: 605kcal | Carbohydrates: 69g | Protein: 19g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 810mg | Potassium: 965mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3334IU | Vitamin C: 26mg | Calcium: 164mg | Iron: 4mg
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    Photo of Erin Gierhart

    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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