Description
Knoephla Soup (Potato and Dumpling Soup) is a comforting and creamy North Dakota classic. Tender potato dumplings float in a rich, velvety broth, making this the ultimate cold-weather comfort food.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 egg
– 1/2 cup milk
– 4 cups peeled and diced potatoes
– 4 cups chicken or vegetable broth
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 2 cups milk
– Salt and pepper to taste
– Chopped chives for garnish
Instructions
1. In a large bowl, whisk together the 2 cups of flour, baking powder, and salt. Beat in the egg and 1/2 cup of milk until a soft dough forms.
2. Bring a large pot of salted water to a boil. Drop heaping tablespoons of the dough into the boiling water to form the knoephla dumplings. Simmer for 15-20 minutes until the dumplings are cooked through.
3. Drain the cooked dumplings and set aside.
4. In the same pot, sauté the diced potatoes in the butter over medium heat for 5-7 minutes until starting to soften.
5. Whisk the 2 tablespoons of flour into the pot and cook for 1 minute. Gradually whisk in the 2 cups of milk and the broth. Bring to a simmer and cook for 10-15 minutes until the potatoes are tender.
6. Gently stir the cooked knoephla dumplings into the soup. Season with salt and pepper to taste.
7. Serve the Knoephla Soup hot, garnished with chopped chives.
Notes
For a creamier soup, use half-and-half or heavy cream in place of the milk. You can also add cooked, diced ham or bacon for extra flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: North Dakota