Go Back

Creamy Knoephla Soup

A warm and creamy one-pot soup that's perfect for chilly nights, featuring dumplings and diced potatoes in a rich broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Dumpling Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
Soup Ingredients
  • 4 cups chicken broth
  • 2 cups diced potatoes
  • 1 cup heavy cream
  • 1 teaspoon minced herbs (like parsley and dill) For flavor
  • to taste salt and pepper To season

Method
 

Preparation
  1. In a bowl, mix together flour, baking powder, and salt.
  2. In another bowl, whisk eggs and milk together until smooth.
  3. Combine the wet and dry ingredients to form a dough.
  4. Roll the dough into small dumplings and set aside.
Cooking
  1. In a large pot, bring chicken broth to a boil and add the diced potatoes.
  2. Cook until the potatoes are tender, then add the dumplings.
  3. Let the dumplings cook until they float to the top.
  4. Stir in the heavy cream and herbs, seasoning with salt and pepper.
  5. Simmer for a few minutes and serve hot.

Notes

For a vegan version, use coconut milk and vegetable broth. Store leftovers in airtight containers in the fridge for 3-4 days or freeze for up to 3 months.