Growing up in the Midwest, Knoephla Soup (Potato and Dumpling Soup) was a staple in our household. The aroma of simmering broth, tender potatoes, and pillowy dumplings would fill the kitchen, instantly transporting me back to cozy winter evenings around the dinner table. It was a dish that not only nourished our bodies but also our souls, reminding us of the simple pleasures that can be found in a bowl of homemade goodness.
Why This Knoephla Soup (Potato and Dumpling Soup) Recipe Will Become Your Go-To
The Secret Behind Perfect Knoephla Soup (Potato and Dumpling Soup)
What sets this Knoephla Soup (Potato and Dumpling Soup) recipe apart is the perfect balance of flavors and textures. The key lies in the simple yet well-executed technique of making the dumplings. By following a few essential steps, you’ll end up with light and fluffy dumplings that soak up the rich, creamy broth, creating a truly satisfying and comforting meal.
Essential Ingredients You’ll Need
To make this Knoephla Soup (Potato and Dumpling Soup) recipe, you’ll need a handful of familiar ingredients:
- 2 cups all-purpose flour: This is the foundation for the tender dumplings, providing structure and a delicate texture.
- 1 teaspoon salt: A necessary seasoning that enhances the overall flavor of the soup.
- 1/2 cup cold water: The secret to perfectly pillowy dumplings is using cold water, which helps create a light and airy texture.
- 4 cups peeled and diced potatoes: The star of the show, these potatoes add heartiness and substance to the soup.
- 4 cups chicken broth: The flavorful base that carries the dumplings and potatoes.
- 1 cup milk: This adds a creamy richness to the broth, creating a velvety mouthfeel.
- 2 tablespoons butter: A simple yet essential ingredient that adds a touch of richness and depth of flavor.
- 1 onion, diced: Sautéed to perfection, the onion provides a savory foundation for the soup.
- 2 cloves garlic, minced: Garlic adds a fragrant aroma and subtle complexity to the dish.
- 1 teaspoon dried parsley: This herb lends a fresh, herbal note to balance the heartiness of the soup.
- 1/2 teaspoon ground black pepper: A little bit of pepper enhances the overall seasoning and adds a gentle warmth.
Step-by-Step Knoephla Soup (Potato and Dumpling Soup) Instructions
Preparing Your Knoephla Soup (Potato and Dumpling Soup)
With a prep time of 15 minutes and a cook time of 30 minutes, this Knoephla Soup (Potato and Dumpling Soup) recipe is a quick and easy weeknight meal. You’ll need a large pot or Dutch oven to bring everything together.
1- In a large bowl, combine the all-purpose flour and salt. Gradually add the cold water, mixing just until the dough comes together. Knead the dough lightly, then cover and set aside.
2- In the pot, sauté the diced onion in the butter over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3- Pour in the chicken broth and milk, then add the peeled and diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
4- Using a spoon or small scoop, gently drop the dumpling dough into the simmering broth, creating bite-sized pieces. Cover the pot and let the dumplings cook for 10-12 minutes, or until they’re fluffy and cooked through.
5- Stir in the dried parsley, and season with ground black pepper to taste.
6- Ladle the Knoephla Soup (Potato and Dumpling Soup) into bowls, ensuring each serving has a few dumplings. Serve hot, and enjoy the comforting flavors of this classic dish.
Pro Tips for Success
- Use cold water for the dumplings to ensure a light and airy texture.
- Don’t overmix the dumpling dough, as this can make the dumplings tough.
- Simmer the soup gently to prevent the dumplings from falling apart.
- Add the dumplings just before serving to maintain their fluffy texture.
- Adjust the seasoning to your taste, adding more salt or pepper as needed.
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 is a classic comfort food dish that serves 6 hearty portions. It pairs beautifully with a simple green salad, crusty bread, or a side of roasted vegetables for a well-rounded meal. For a cozy winter evening, consider serving it alongside a warm, crusty bread bowl or with a glass of crisp, dry white wine.
Storage and Make-Ahead Tips
Knoephla Soup (Potato and Dumpling Soup) is an excellent make-ahead option. Once cooled, the soup can be stored in an airtight container in the refrigerator for up to 4 days. When ready to serve, simply reheat the soup on the stovetop or in the microwave, adding a splash of milk or broth to thin it out if needed.
For longer-term storage, the soup can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container or resealable bag. When ready to enjoy, thaw the soup in the refrigerator overnight before reheating on the stovetop or in the microwave.
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 a few ways to put a unique spin on this recipe:
- Swap the chicken broth for vegetable broth for a meatless version.
- Add diced ham or crispy bacon for a heartier, more savory twist.
- Incorporate seasonal vegetables like carrots, celery, or peas for a colorful and nutrient-rich variation.
- Experiment with different herbs, such as thyme, rosemary, or chives, to change up the flavor profile.
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 make it gluten-free, 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 version, use plant-based milk instead of regular milk and omit the butter, or substitute with a dairy-free alternative.
- For a low-carb option, replace the potatoes with diced cauliflower or zucchini, and use a low-carb flour for the dumplings.
Frequently Asked Questions
Q: Can I use a different type of flour for the dumplings?
A: While all-purpose flour is the standard, you can experiment with other flours like whole wheat, spelt, or even gluten-free blends. Just keep in mind that the texture and cooking time may vary slightly.
Q: How long should I cook the dumplings?
A: The dumplings should be cooked for 10-12 minutes, or until they are fluffy and cooked through. Avoid overcooking, as this can cause them to become dense and heavy.
Q: Can I make this soup ahead of time?
A: Absolutely! Knoephla Soup (Potato and Dumpling Soup) is an excellent make-ahead dish. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Q: How much does this recipe serve?
A: This Knoephla Soup (Potato and Dumpling Soup) recipe yields 6 hearty servings. If you’re serving a larger crowd, you can easily double or triple the recipe.
Q: What if the dumplings don’t float to the top?
A: If the dumplings don’t float to the top, it could be a sign that they’re not quite cooked through. Let them simmer for a few more minutes, and they should eventually rise to the surface.
Knoephla Soup (Potato and Dumpling Soup)
- Total Time: 45
- Yield: 6 servings
Description
Knoephla Soup, also known as Potato and Dumpling Soup, is a beloved North Dakota classic. This cozy, comforting soup features tender potato dumplings simmered in a rich, creamy broth – perfect for chilly weather.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup cold water
– 4 cups peeled and diced potatoes
– 4 cups chicken broth
– 1 cup milk
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried parsley
– 1/2 teaspoon ground black pepper
Instructions
1. In a large bowl, mix together the flour and salt. Gradually stir in the cold water until a soft dough forms. Cover and refrigerate for 30 minutes.
2. In a large pot, combine the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Meanwhile, roll the chilled dough into 1-inch balls. Gently drop the dumplings into the simmering broth. Cover and cook for 15 minutes.
4. Stir in the milk, butter, onion, garlic, parsley, and black pepper. Simmer for an additional 5 minutes, until the dumplings are cooked through and the soup has thickened.
5. Serve hot, garnished with extra parsley if desired.
Notes
For a richer, creamier soup, use half-and-half or heavy cream instead of milk. You can also add shredded chicken or diced ham for extra protein.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American, German
Conclusion
Knoephla Soup (Potato and Dumpling Soup) is a comforting and satisfying dish that’s sure to become a new family favorite. With its tender potatoes, fluffy dumplings, and rich, creamy broth, this recipe is a true taste of home. Whether you’re looking for a cozy weeknight meal or a comforting dish to share with loved ones, this Knoephla Soup (Potato and Dumpling Soup) is sure to delight. Give it a try and let us know what you think in the comments below!
