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