Creamy Knoephla Soup (Potato and Dumpling Soup)

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!

Jump to:

• Why You Will Love This Recipe
• Key Ingredients
• How to Make Homemade Knoephla Soup
• 7) Cook Dumplings
• History of Knoephla Soup
• How to Store
• Frequently Asked Questions
• Recommended Recipes
• Recipe
• Reviews

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

Recommended Recipes

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

Recipe