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Creamy Knoephla Soup

Creamy Knoephla Soup: A Cozy Delight for Chilly Days

Enjoy a hearty bowl of Creamy Knoephla Soup, a traditional German dish with fluffy dumplings and tender potatoes, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4-6 slices Bacon Adds a rich, savory flavor; skip for a vegetarian version!
  • 2 tablespoons Butter Unsalted is best for controlling salt levels.
  • 1 medium Onion Provide foundational flavor; shallots work well too for a milder taste.
  • 2 medium Carrots Add a touch of sweetness; parsnips can be a fun substitute!
  • 1 stalk Celery Optional, but it elevates the soup.
  • 3 cloves Garlic Fresh is best, but garlic powder can substitute.
  • 1/4 cup All-Purpose Flour Gluten-free flour can be used!
  • 2 leaves Bay Leaves Remember to remove them before serving.
  • 6 cups Low-Sodium Chicken Broth Vegetable broth is perfect for dietary preferences.
  • 2 medium Yukon Gold Potatoes Russet or red potatoes also work.
  • 1 cup Heavy Cream For a lighter version, use half-and-half or coconut cream.
  • to taste Salt Essential for seasoning; adjust based on the broth's saltiness.
  • to taste Pepper Essential for seasoning; adjust based on the broth's saltiness.
For the Dumplings
  • 2 cups Flour Gluten-free flour can be substituted.
  • 1 teaspoon Baking Powder Ensures a light, fluffy dumpling texture.
  • 1 teaspoon Kosher Salt Regular salt is fine too if unavailable.
  • to taste Herbs (parsley, dill, thyme) Elevate dumpling flavor; fresh herbs shine best!
  • 1 cup Milk Any non-dairy alternative works seamlessly.
  • 1 large Egg For an egg-free version, simply omit it!

Equipment

  • Large stockpot
  • Mixing Bowl

Method
 

Cooking the Soup
  1. Cook 4-6 slices of chopped bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon and let it drain on paper towels.
  2. In the same pot, melt 2 tablespoons of butter. Add 1 diced onion, 2 chopped carrots, 1 stalk of diced celery, and 3 minced garlic cloves. Sauté for 3-4 minutes until softened.
  3. Sprinkle in 1/4 cup of all-purpose flour and stir for 2 minutes. Gradually add 6 cups of chicken broth and 2 bay leaves. Add 2 medium diced potatoes. Bring to a boil and simmer for 20-30 minutes until potatoes are tender.
  4. In a mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. Mix 1 cup of milk and 1 egg, then stir into dry ingredients until a shaggy dough forms.
  5. Gently drop dumplings into the simmering soup. Cook for 5-7 minutes until they float to the surface.
  6. Stir in 1 cup of heavy cream and season with salt and pepper. Serve with the reserved crispy bacon on top.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Serve immediately for the best flavor. Leftovers can be stored in an airtight container for up to 3 days.

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