Creamy Knoephla Soup

There’s nothing quite like a bowl of warm, creamy Knoephla Soup on a chilly evening. This hearty dish, rooted in German and Midwestern traditions, brings together tender dumplings, rich broth, and perfectly cooked potatoes for the ultimate comfort meal. The addition of crispy bacon on top enhances the soup’s depth of flavor, making every bite irresistibly savory. Whether you’re looking for a cozy dinner at home, a nostalgic meal from childhood, or just something delicious to share with family and friends, this soup is a winner. Serve it with a slice of crusty bread or a side salad for a well-rounded meal. The best part? It gets even better the next day as the flavors meld together!

Full Recipe:

Ingredients:

Soup

  • 8 oz bacon, chopped
  • 2 tbsp butter
  • 1 cup chopped onions (1 small onion)
  • 1 cup chopped carrots (2 medium carrots)
  • ½ cup chopped celery (2 stalks)
  • 2 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 bay leaves
  • 8 cups low-sodium chicken broth (2 quarts)
  • 2 lbs potatoes, cubed (about 3 large potatoes)
  • 1 cup heavy cream
  • Salt and pepper to taste

Knoephla Dumplings

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ¼ tsp kosher salt
  • 1 tsp chopped parsley
  • 1 tsp chopped dill
  • 1 tsp chopped thyme
  • 1 cup milk
  • 1 egg

Directions:

  1. Cook the Bacon: In a 6-quart stockpot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Discard half of the bacon grease, leaving about 3 tbsp in the pot.
  2. Sauté the Vegetables: Add butter to the pot. Stir in onions, carrots, and celery, cooking until softened (about 3-4 minutes). Add garlic and cook for another 30 seconds.
  3. Thicken the Soup: Stir in the flour and cook for 2 minutes, stirring continuously. Slowly add the chicken broth, followed by the bay leaves and potatoes. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, until potatoes are fork-tender.
  4. Prepare the Dumpling Dough: In a bowl, whisk together flour, baking powder, salt, and herbs. In a separate small bowl, whisk the egg and milk. Combine the wet and dry ingredients until a shaggy dough forms. Knead for 5 minutes on a floured surface until soft but not sticky.
  5. Shape the Dumplings: Roll dough to ½-inch thickness and cut into ½-inch squares.
  6. Cook the Dumplings: Drop the dumplings one at a time into the simmering soup (broth should be at 180°F-205°F). Stir occasionally to prevent sticking. Cook until dumplings float to the top, about 5 minutes.
  7. Finish the Soup: Stir in the heavy cream, season with salt and pepper, and heat through. Remove bay leaves before serving. Garnish with crispy bacon.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Calories: 605 kcal | Servings: 8

A Hearty German Comfort Dish

Knoephla soup is a rich, creamy, and hearty dish that has deep roots in German and Midwestern American cuisine. Traditionally made with soft, pillowy dumplings (knoephla), potatoes, and a flavorful broth, this soup has become a staple in households seeking warmth and comfort, especially during colder months. Its creamy texture, combined with a subtle mix of herbs and the savory addition of bacon, makes it a favorite for anyone who enjoys wholesome, satisfying meals.

While the origins of knoephla soup date back to German immigrants who settled in North and South Dakota, the dish has evolved over time, incorporating new flavors and techniques that enhance its taste and texture. The combination of simple, accessible ingredients and a cooking process that brings out deep, rich flavors has allowed this dish to stand the test of time. Whether you’re a fan of traditional German cuisine or just looking for a new soup recipe to try, knoephla soup is a must-make.

A Taste of German Heritage

The word “knoephla” (sometimes spelled knöpfla, knefla, or knöephla) is derived from the German word for “little buttons,” referring to the small, dumpling-like pieces of dough in the soup. This dish is particularly popular in the Midwest, where German immigrants brought their traditional recipes and adapted them to the ingredients available in America.

Unlike other dumpling soups that use potato-based dumplings, knoephla dumplings are made from a simple mixture of flour, eggs, milk, and baking powder. The result is a dense but tender dumpling that absorbs the rich flavors of the soup. When combined with creamy broth, chunks of tender potatoes, and the smoky flavor of bacon, this soup becomes a fulfilling meal that’s both rustic and sophisticated in its own way.

What Makes Knoephla Soup Special?

There are many reasons why knoephla soup is a beloved dish:

  1. Rich and Creamy Texture – The combination of heavy cream and a well-balanced broth gives this soup a smooth, velvety texture that coats every spoonful with indulgence. Unlike clear broths, this soup is meant to be thick and creamy, making it ideal for those who love hearty meals.
  2. Perfect for Cold Weather – There’s something incredibly comforting about a warm bowl of soup on a chilly day. Knoephla soup is particularly suited for winter months, offering both warmth and sustenance in one dish.
  3. Versatile and Customizable – While the classic recipe features bacon, potatoes, and dumplings, there are many ways to adapt the soup to suit different tastes and dietary preferences. Some people add shredded chicken for extra protein, while others opt for a vegetarian version by using vegetable broth and omitting the bacon.
  4. Time-Tested Tradition – This dish has been made for generations, passed down through families who cherish its rich history. It’s a meal that brings people together, whether it’s a simple weeknight dinner or a special occasion.

The Secret to Perfect Knoephla Soup

While making knoephla soup is relatively straightforward, a few key tips can elevate the dish and ensure that every bowl is as delicious as possible.

  • Use the Right Potatoes – Yukon Gold potatoes are the best choice for knoephla soup because they hold their shape well and have a naturally buttery flavor. Russet potatoes work too, but they tend to break down more easily in the soup.
  • Don’t Overwork the Dumpling Dough – When making the dumplings, it’s important not to over-knead the dough, as this can make them tough instead of light and tender. The dough should be soft but not sticky, and cutting the dumplings into small, uniform pieces ensures even cooking.
  • Simmer the Dumplings Gently – The broth should be hot but not boiling when adding the dumplings. A gentle simmer allows them to cook evenly and absorb the flavors of the soup without becoming too dense.
  • Balance the Creaminess – While heavy cream adds richness, some people prefer a slightly lighter version by using half-and-half or whole milk instead. Adjusting the amount of cream allows you to customize the texture to your liking.

Variations and Serving Suggestions

One of the great things about knoephla soup is its versatility. While the traditional recipe is a classic, there are many ways to put your own spin on it.

  • Vegetarian Version – Skip the bacon and use vegetable broth instead of chicken broth. To add depth of flavor, sauté mushrooms or leeks along with the onions, carrots, and celery. A touch of smoked paprika can mimic the savory, smoky flavor that bacon provides.
  • Spicy Twist – If you love heat, try adding a pinch of red pepper flakes or cayenne pepper. A drizzle of hot sauce before serving can also give the soup an extra kick.
  • Cheesy Upgrade – Stir in a handful of shredded cheddar or Parmesan cheese at the end of cooking for an even richer, more indulgent soup.
  • Protein Boost – Add shredded chicken or turkey for a heartier meal. This is a great way to use up leftovers, especially after a holiday feast.

Pairing Knoephla Soup with Other Dishes

Knoephla soup is satisfying on its own, but pairing it with the right side dishes can make the meal even more enjoyable. Here are some great options:

  • Crusty Bread – A warm loaf of homemade bread or a slice of sourdough is perfect for soaking up the creamy broth.
  • Side Salad – A fresh, crisp salad with a tangy vinaigrette balances the richness of the soup.
  • Pickled Vegetables – Traditional German sides like pickled beets or sauerkraut add a zesty contrast to the soup’s creamy texture.
  • Roasted Vegetables – A side of roasted Brussels sprouts, carrots, or asparagus complements the flavors of the soup beautifully.

Storing and Reheating

Knoephla soup is one of those dishes that tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm it gently over low heat on the stove or in the microwave, stirring occasionally to maintain its creamy consistency.

It’s worth noting that this soup doesn’t freeze well due to the heavy cream and potatoes, which can change texture after thawing. If you plan to make a large batch, consider freezing just the broth and dumplings separately, then adding fresh potatoes and cream when reheating.

Conclusion:

Knoephla soup is more than just a meal it’s a comforting tradition that has stood the test of time. With its creamy broth, tender dumplings, and rich, satisfying flavors, this dish is perfect for cozy nights, family gatherings, or any occasion where you crave something warm and filling.

Whether you stick to the classic version or experiment with new variations, one thing is certain: a bowl of homemade knoephla soup is always a good idea. From its humble German origins to its beloved place in Midwestern kitchens, this soup continues to bring comfort and joy to those who make it. So grab a spoon, serve yourself a generous portion, and enjoy the delicious taste of this timeless comfort food.

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