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!
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.
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.