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!
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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!
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
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 Stock: Use low-sodium chicken broth or stock so that you have better control over the sodium content in your soup. Homemade broth is delicious but boxed works fine also.
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 or use coconut milk.
Herbs: Fresh parsley, dill, and thyme are classic knoephla soup herbs, but you can experiment with other fragrant herbs. Oregano makes a great substitution!
How to Make Homemade Knoephla Soup
1) 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 before 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 the butter in the pan.
2) 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."
3) Add Flour
- Flour is added to thicken the soup and continue building flavor. Stir the flour continuously so that it doesn't burn.
4) 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.
- 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 before 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.
5) 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 to form a shaggy dough.
6) 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.
- You do not want to make the dough stiff. 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 ropes and cut your pieces from there, but I think cutting from a rectangle is easier than a rope.
7) Cook Dumplings
- Once the potatoes are soft, drop the knoephla dumplings right into the simmering 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.
Pro Tip: The broth should be gently simmering and between 180°F to 205°F (82°C to 96°C). before you add the dumplings so they cook properly and do not absorb the broth.
8) Add Cream
- It wouldn't be creamy soup without the cream! The flavor of the soup is similar to pot pie.
- 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!
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, it was famous because it could be made quickly with ingredients that were readily available to them.
You may see this soup spelled knöephla, knöeple, 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.
How to Store
Like most soups, the flavors develop over time, so it can be made ahead and is delicious when served the next day. Place leftovers in an airtight container and refrigerate for up to 3 days.
To reheat the soup, place it in a saucepan over medium heat on the stove, or heat it in the microwave until your desired temperature is reached.
I do not recommend freezing the soup because it can cause the cream to separate. It is still safe to eat, but will not be the same quality after freezing.
Frequently Asked Questions
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.
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.
Yes, store-bought dumplings are a convenient option when you don't have time to make your own. Try adding the herbs to the soup so you still have lots of flavor!
Recommended Recipes
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
Creamy Knoephla Soup (Potato and Dumplings)
Recipe by:Ingredients
Soup
- 8 ounces (225 grams) bacon chopped
- 2 tablespoons (28 grams) butter
- 1 cup (160 grams) chopped onions 1 small
- 1 cup (128 grams) chopped carrots 2 medium
- ½ cup (85 grams) chopped celery 2 stalks
- 2 cloves (2 cloves) garlic minced
- ⅓ cup (43 grams) all-purpose flour
- 2 (2) bay leaves
- 8 cups (2 liters) low-sodium chicken broth (2 quarts)
- 2 pounds (900 grams) potatoes cubed (about 3 large potatoes)
- 1 cup (250 ml) heavy cream
- salt and pepper
Knoephla Dumplings
- 3 cups (390 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1 ¼ teaspoons (7.5 grams) kosher salt
- 1 teaspoon (1 gram) chopped parsley
- 1 teaspoon (1 gram) chopped dill
- 1 teaspoon (1 gram) chopped thyme
- 1 cup (250 ml) milk
- 1 (1) egg
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.8 ounces bacon
- 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.2 tablespoons butter
- 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 seconds1 cup chopped onions, 1 cup chopped carrots, ½ cup chopped celery, 2 cloves garlic
- 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 boil, then reduce to low heat and simmer for 20-30 minutes, until the potatoes are soft.⅓ cup all-purpose flour, 2 bay leaves, 8 cups low-sodium chicken broth, 2 pounds potatoes
- While the soup simmers, prepare the Knoelpha. In a medium bowl, whisk the flour, baking powder, salt, and herbs.3 cups all-purpose flour, 2 teaspoons baking powder, 1 ¼ teaspoons kosher salt, 1 teaspoon chopped parsley, 1 teaspoon chopped dill, 1 teaspoon chopped thyme
- 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.1 cup milk, 1 egg
- 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 simmering soup. (It should be 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 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.1 cup heavy cream, salt and pepper
Notes
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.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Mel says
This sounds great . Could I boil chicken breast in the broth until they are cooked then shred them and add them back in instead of using bacon?
Erin says
Sure! Once the chicken is cooked and removed for shredding, add the dumplings to the broth so they can cook perfectly. Then stir the shredded chicken back in at the end.
Raven says
Would I be able to make the dumplings ahead of time and freeze them on a cookie sheet after I shape them? Then store in ziploc bag to have available anytime I need them. Then just throw the frozen dumplings directly in the soup.
Erin says
Yes, make sure they aren't touching on the cookie sheet so that they do not stick together.
Wendy Hall says
I want to make this for our Bible study soup night. Can I make the day before and the day of put in crockpot and heat it up then serve from there?
Erin says
I've not tried reheating it in a crockpot but I think it would be fine.
Eli V.B says
Great recipe! I love the dumplings and personally enjoy adding a good amount of black pepper with a dash of oregano
Erin says
Perfect additions!
Sammie Braddock says
My husband does most of the cooking. Looking for different recipes to try so our meals will be more Dr versified. Right now, we are in a rut where we are eating the same thing all the time.
Erin says
I hope you enjoy this soup!
BETH says
Very nice recipe, enjoyable soup, nice and creamy and filling and while it may be overkill I bake a loaf or two of bread to go with it. also I like to get out my spaetzle maker and thin out the knoepla to spin into the soup. Nice and easier than making the noodles and gives a lot of yummy noodles!
Thank you for having a website that isn't so overwhelmingly filled with ads that they cover the recipes.
Erin says
Hi Beth! Thanks for your sweet review. What a great idea to use a spaetzle maker! Perhaps not traditional dumplings, but so easy and still tasty. And in my opinion, fresh made bread is never overkill! Sounds perfect!
Terri says
Your reply to Justin about how to make sure the broth is hot enough for the dumplings to cook in,
this is so crucial in making the soup ….such excellent advice!
Thank you for your reply with this matter!
It is Very helpful.
Erin says
I'm so glad that you found it helpful, Terri!
Hannah Doerner says
I’ve grown up eating knephla soup and have always used the family recipe but my recipes are all in storage and so I used this one. Hands down way better lol. I did omit the butter and cream and used a can of cream of chicken at the end. Sooooo good! Thank you!
Erin says
I'm thrilled to hear it! Thank you, Hannah!
Justin says
I was really excited about this recipe but I had major problems with the dumplings. They simply would not cook. I boiled them for 30 minutes in the soup, taking one out and checking the middle every 5 minutes. I finally gave up when the soup started burning and removed all of the dumplings and boiled them by themselves in plain water for 15 more minutes but they were still all raw in the middle. The soup itself was good though. What did I do wrong?
Erin says
Hi Justin! This can happen if your broth is not hot enough before adding the dumplings, or if you add too many dumplings at once (as it brings down the temperature of the broth). The broth needs to be hot enough that the dumplings cook quickly on the outside. If the broth is too cool then the dumplings absorb the moisture from the broth and do not set, even if they are technically cooked through.
Jennifer says
My bf and I are both if German descent and had never heard of this soup. I made it and we both loved it! Making it again on this snowy night. Last time I made the dumplings a bit too big and didn’t use all the dough. Tonight I’ll make them smaller and I’m using all the dough! So good!
Erin says
It's perfect for snowy weather, isn't it? Thank you, Jennifer, for letting me know that you love it!
gina says
This is on the top of my list to try this fall if GA ever gets cool weather. 😉
Erin says
Yay! You'll have to let me know when you do!