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