Growing up in the Midwest, Knoephla Soup (Potato and Dumpling Soup) was a staple in our household. The aroma of simmering potatoes and pillowy dumplings would fill the kitchen, instantly transporting me back to cozy winter evenings gathered around the table with my family. There was just something so inherently comforting about this humble dish – the way the soft dumplings melted in your mouth, the velvety broth warming you from the inside out. It wasn’t just a meal, it was a feeling of home.
As I grew older and moved away, I found myself craving that familiar taste more and more. Whenever I’d return home, I’d beg my mom to make a big batch, and we’d sit for hours savoring each spoonful, sharing stories and laughs. It was during those moments that I realized just how special this simple soup was – it wasn’t just about the flavors, it was about the memories it held.
That’s why I’m so excited to share this Knoephla Soup (Potato and Dumpling Soup) recipe with you. This isn’t just any old potato and dumpling soup – this is the one that will become your new go-to, the one that will transport you to a place of comfort and nostalgia with every bite.
Why This Knoephla Soup (Potato and Dumpling Soup) Recipe Will Become Your Go-To
The Secret Behind Perfect Knoephla Soup (Potato and Dumpling Soup)
The secret to this Knoephla Soup (Potato and Dumpling Soup) recipe lies in the perfect balance of flavors and textures. The combination of tender, creamy potatoes and pillowy, cloud-like dumplings creates a dish that is both comforting and satisfying. But what really sets this recipe apart is the attention to detail – from the precise measurements of the ingredients to the carefully timed cooking process, every step is designed to ensure you end up with a bowl of Knoephla Soup (Potato and Dumpling Soup) that is simply irresistible.
Essential Ingredients You’ll Need
- 2 pounds russet potatoes, peeled and diced: Russet potatoes are the perfect choice for this soup, as their starchy nature helps to thicken the broth and create a creamy texture.
- 1 onion, diced: Onions add a subtle sweetness and depth of flavor to the soup, complementing the other ingredients perfectly.
- 4 cups chicken or vegetable broth: The broth serves as the foundation for the soup, providing a savory, flavorful base.
- 2 cups all-purpose flour: The flour is the key to creating the light, fluffy dumplings that are the hallmark of Knoephla Soup (Potato and Dumpling Soup).
- 1 teaspoon baking powder: This ingredient helps the dumplings rise and achieve their signature airy texture.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: These simple seasonings enhance the flavors of the soup and dumplings without overpowering them.
- 3 tablespoons unsalted butter, melted: The butter adds a rich, creamy element to the dumplings, making them even more indulgent.
- 3/4 cup milk: The milk helps to bind the dumpling dough and keep the dumplings tender and moist.
- 2 tablespoons chopped fresh parsley (optional): A sprinkle of parsley adds a fresh, herbaceous note and a pop of color to the finished dish.
Step-by-Step Knoephla Soup (Potato and Dumpling Soup) Instructions
Preparing Your Knoephla Soup (Potato and Dumpling Soup)
Prep time for this Knoephla Soup (Potato and Dumpling Soup) recipe is just 15 minutes, and the total cooking time is 30 minutes, for a total time of 45 minutes. To get started, you’ll need a large pot or Dutch oven, a mixing bowl, and a spoon or whisk.
1- Begin by peeling and dicing the 2 pounds of russet potatoes. Aim for bite-sized pieces that will cook evenly in the broth.
2- Next, dice the onion. You want the pieces to be small, so they’ll soften and blend seamlessly into the soup.
3- In the large pot, combine the diced potatoes and onion with the 4 cups of chicken or vegetable broth. Bring the mixture to a boil over medium-high heat.
4- While the potato and broth mixture is coming to a boil, prepare the dumpling dough. In a mixing bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
5- Add the 3 tablespoons of melted unsalted butter and the 3/4 cup of milk to the dry ingredients, and stir just until a soft dough forms. Be careful not to overmix.
6- Once the potato mixture is boiling, use a spoon or small scoop to gently drop the dumpling dough into the pot, creating small, fluffy dumplings. Reduce the heat to medium-low, cover the pot, and let the soup simmer for 15-20 minutes, or until the potatoes are tender and the dumplings are cooked through.
Pro Tips for Success
- Dice the potatoes and onion evenly: This ensures they cook at the same rate, creating a cohesive texture throughout the soup.
- Don’t overmix the dumpling dough: Overworking the dough can make the dumplings tough and dense. Gently fold the ingredients together until just combined.
- Use a light hand when dropping the dumplings into the pot: Avoid pressing or submerging them, as this can cause them to become dense and heavy.
- Simmer the soup gently: A gentle simmer allows the flavors to meld together without breaking down the delicate dumplings.
- Consider adding extra herbs or spices: While the classic Knoephla Soup (Potato and Dumpling Soup) is delicious as is, you can experiment with additions like fresh thyme, rosemary, or a pinch of nutmeg to put your own spin on the dish.
Serving and Storing Your Knoephla Soup (Potato and Dumpling Soup)
Perfect Pairings for Knoephla Soup (Potato and Dumpling Soup)
This Knoephla Soup (Potato and Dumpling Soup) recipe serves 6 generous portions, making it the perfect comforting meal for the whole family. For a complete and satisfying dining experience, consider serving it alongside a fresh, crisp salad or warm, crusty bread. The soup’s rich, creamy broth and fluffy dumplings also pair beautifully with a glass of dry white wine or a refreshing iced tea.
Storage and Make-Ahead Tips
Knoephla Soup (Potato and Dumpling Soup) is an excellent make-ahead meal, as the flavors only improve with time. To store leftovers, simply transfer the soup to an airtight container and refrigerate for up to 4 days. When ready to reheat, gently warm the soup on the stovetop or in the microwave, being careful not to overcook the delicate dumplings.
For longer-term storage, the soup can also be frozen. Allow the soup to cool completely, then transfer it to a freezer-safe container or resealable bag. It will keep in the freezer for up to 3 months. When ready to serve, thaw the soup in the refrigerator overnight, then reheat on the stovetop or in the microwave, adding a splash of broth if needed to thin out the consistency.
Variations and Dietary Adaptations for Knoephla Soup (Potato and Dumpling Soup)
Creative Knoephla Soup (Potato and Dumpling Soup) Variations
While the classic Knoephla Soup (Potato and Dumpling Soup) is a true delight, there are plenty of ways to put your own spin on this comforting dish. For a heartier meal, try adding shredded chicken or crumbled bacon to the soup. You can also experiment with different types of potatoes, such as Yukon Gold or red-skinned varieties, to create unique textures and flavors.
If you’re feeling adventurous, consider incorporating seasonal vegetables like diced carrots, peas, or corn. These additions not only add pops of color and texture but also enhance the overall nutritional profile of the soup. Additionally, you can play with different herb combinations, such as a blend of thyme, rosemary, and sage, to create a more complex, aromatic broth.
Making Knoephla Soup (Potato and Dumpling Soup) Diet-Friendly
For those with dietary restrictions, Knoephla Soup (Potato and Dumpling Soup) can be easily adapted to accommodate various needs. To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend and ensure the broth is also gluten-free.
For a vegan or dairy-free take on the dish, replace the milk with unsweetened almond, oat, or soy milk, and use olive oil or a plant-based butter substitute in place of the unsalted butter. You can also swap the chicken or vegetable broth for a vegetable-based broth to create a fully plant-based soup.
If you’re following a low-carb or keto diet, you can reduce the amount of potatoes and substitute them with riced cauliflower or zucchini noodles. Additionally, you can opt for a low-carb flour alternative, such as almond or coconut flour, for the dumplings.
Frequently Asked Questions
Q: Can I use a different type of potato instead of russets?
A: While russet potatoes are the traditional choice for Knoephla Soup (Potato and Dumpling Soup), you can experiment with other varieties, such as Yukon Gold or red-skinned potatoes. Keep in mind that the texture and cooking time may vary slightly.
Q: How long should I cook the dumplings?
A: The dumplings should simmer for 15-20 minutes, or until they are cooked through and tender. Keep an eye on them, as overcooking can cause them to become dense and heavy.
Q: Can I make this soup ahead of time?
A: Yes, Knoephla Soup (Potato and Dumpling Soup) is an excellent make-ahead meal. The soup can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. When ready to serve, simply reheat the soup and gently warm the dumplings.
Q: How many servings does this recipe make?
A: This Knoephla Soup (Potato and Dumpling Soup) recipe yields 6 generous servings. It’s a hearty, comforting dish that’s perfect for feeding a crowd or enjoying as leftovers throughout the week.
Q: What should I do if my dumplings turn out too dense or heavy?
A: If your dumplings come out too dense or heavy, it’s likely due to overworking the dough or overcooking them. Next time, be sure to gently mix the dough and avoid submerging the dumplings in the broth. Additionally, reduce the simmering time to 15 minutes or until the dumplings are just cooked through.
Knoephla Soup (Potato and Dumpling Soup)
- Total Time: 45
- Yield: 6 servings
Description
Knoephla Soup (Potato and Dumpling Soup) is a beloved Midwest classic that’s warm, comforting, and bursting with flavor. This easy 30-minute recipe features tender, pillowy dumplings and creamy potatoes in a rich, savory broth.
Ingredients
– 2 pounds russet potatoes, peeled and diced
– 1 onion, diced
– 4 cups chicken or vegetable broth
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 3 tablespoons unsalted butter, melted
– 3/4 cup milk
– 2 tablespoons chopped fresh parsley (optional)
Instructions
1. In a large pot, combine the diced potatoes, onion, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Stir in the melted butter and milk until a soft dough forms.
3. Drop the dough by rounded tablespoonfuls into the simmering soup. Cover and cook for 15 minutes, or until the dumplings are cooked through.
4. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
Notes
– For a thicker soup, use a potato masher to gently mash some of the potatoes.
– Try adding shredded chicken or diced ham for extra protein.
– Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Midwest
Conclusion
Knoephla Soup (Potato and Dumpling Soup) is a true comfort food classic, and this recipe is sure to become your new go-to. With its perfect balance of creamy potatoes, fluffy dumplings, and savory broth, it’s a dish that will warm your soul and transport you to a cozy, nostalgic place with every spoonful.
I hope you’ll give this recipe a try and experience the same joy and satisfaction that I’ve found in this beloved dish. Don’t be afraid to put your own spin on it by experimenting with different ingredients or flavor profiles – the beauty of Knoephla Soup (Potato and Dumpling Soup) is that it’s endlessly adaptable.
So gather your loved ones, fire up the stove, and get ready to savor a bowl of pure comfort. I can’t wait to hear about your Knoephla Soup (Potato and Dumpling Soup) adventures in the comments below!
