Creamy and comforting Knoephla Soup Recipe with soft dumplings, potatoes, and hearty vegetables. A Midwestern classic perfect for cold nights.
Do you ever taste something and feel like you’ve just been wrapped in a warm blanket? That’s exactly what Knoephla Soup does for me. I first tried it on a whim during a trip to North Dakota. Picture this: a tiny diner with faded red booths, snow piling up outside, and a server who insisted I order their “world-famous” dumpling soup. At first, I wasn’t so sure—dumplings in soup? Really? But one bite in, and I was sold.
The creamy broth, the tender dumplings, and those hearty chunks of potatoes—it felt like someone had bottled up comfort and served it in a bowl. Ever since then, Knoephla Soup has been my go-to recipe for when the weather turns chilly, or when life feels a little overwhelming. There’s just something about stirring a pot of this creamy goodness that feels grounding.
And honestly? It’s way easier to make than you’d think. The hardest part is pronouncing it (it’s “niff-lah,” by the way). So, whether you’re a dumpling enthusiast or just looking for a hearty dish to warm you up, this recipe is for you.
Why You’ll Love This Knoephla Soup Recipe?
- It’s ridiculously cozy. Creamy broth, tender dumplings, and hearty veggies—it’s everything you want on a cold night.
- Dumplings. Need I say more? They’re soft, pillowy, and soak up all that delicious broth.
- Simple ingredients, big flavor. You probably already have most of these in your pantry or fridge.
- Crowd-pleaser. Whether it’s family dinner or a potluck, this soup disappears fast.
- Freezer-friendly. Make a big batch and save some for those days when cooking feels impossible.
Ingredient Notes:
Let’s break down what makes this soup so special:
- Butter: The base of any great soup. It adds richness and depth of flavor.
- Carrots and celery: These veggies bring sweetness and a little crunch to the mix.
- Potatoes: The hearty star of the dish. They make the soup filling without being too heavy.
- Chicken stock: Use a good-quality one for the best flavor. Homemade is even better if you have it!
- Heavy cream: This is what makes the soup creamy and indulgent.
- Homemade dumplings: Flour, eggs, milk, and salt. They’re simple, but they’re what make this soup truly special.
Pro Tip: Sprinkle a little flour on your hands when rolling out the dumpling dough. It’s a small thing, but it makes the process so much easier (and less sticky).
How To Make Knoephla Soup?
Step 1: Build the base.
Start by melting the butter in a large pot over low heat. Once it’s melted, add the chopped carrots and celery. Let them cook for about 5 minutes, just until they start to soften. The smell alone will have you ready to dive in.
Step 2: Thicken things up.
Stir in 1/4 cup of flour until the veggies are coated. Then, slowly pour in 1 cup of chicken stock while whisking. This step creates a light roux that thickens the soup and gives it that velvety texture we’re after. Once it’s smooth, pour in the rest of the stock.
Step 3: Add the potatoes.
Toss the chopped potatoes into the pot and bring everything to a gentle simmer. Let it cook for 30–40 minutes, or until the potatoes are tender enough to mash with a fork. This is when the soup really starts to come together.
Step 4: Make the dumplings.
While the soup simmers, mix the dumpling ingredients in a bowl. Combine the flour, eggs, milk, and salt until you get a sticky dough. Divide the dough into two pieces, roll each into a log about 1 inch thick, and cut into 1-inch pieces.
Step 5: Add the dumplings.
Once the potatoes are tender, drop the dumplings into the soup one by one. They’ll puff up as they cook, soaking in all that delicious broth. Let them cook for about 5 minutes.
Step 6: Finish with cream.
Remove the pot from heat and stir in the heavy cream. This is where the soup goes from good to amazing.
Want To Save This Recipe?
Step 7: Serve and enjoy.
Ladle the soup into bowls and serve it warm. It’s even better with a slice of crusty bread or a sprinkle of fresh herbs on top.
Storage Options:
One of the best things about Knoephla Soup is how well it keeps. Here’s how to store it:
- Refrigerator: Keep leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
- Freezer: Freeze the soup (minus the cream) for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, reheat, and stir in the cream just before serving.
Tip: The dumplings may soften a bit when reheated, but they’ll still taste amazing.
Variations and Substitutions:
This recipe is a blank canvas—here are some ideas to make it your own:
- Add protein: Stir in cooked chicken or sausage for an extra hearty meal.
- Vegetarian option: Use vegetable stock instead of chicken stock.
- Cheesy upgrade: Sprinkle shredded cheddar into the soup just before serving for a rich, cheesy twist.
- Herb swap: Fresh thyme or parsley works beautifully if you don’t have celery on hand.
What to Serve with Knoephla Soup?
This soup is a meal in itself, but adding a few sides makes it even better:
- Crusty bread: Perfect for dunking into the creamy broth.
- Green salad: A light salad with a tangy vinaigrette balances the richness of the soup.
- Pickles: Trust me, the tanginess pairs beautifully with the creamy broth.
- Roasted veggies: Brussels sprouts or asparagus are great options.
Frequently Asked Questions:
Can I make the dumplings ahead of time?
Absolutely. You can prepare the dumpling dough and store it in the fridge for up to a day. Just add them to the soup when you’re ready to cook.
Is this soup gluten-free?
Not as written, but you can use gluten-free flour for both the soup and dumplings.
Can I freeze the soup?
Yes! Just freeze it before adding the cream, then stir the cream in after reheating.
So, are you ready to try Knoephla Soup? It’s creamy, comforting, and guaranteed to make your day better—whether it’s snowy outside or you just need a little extra warmth in your life. Let me know how yours turns out, and don’t forget to share your favorite toppings or twists. Happy cooking!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Knoephla Soup Recipe
Ingredients
Soup Base:
- 4 tablespoons butter
- 4 celery stalks chopped
- 4 carrots chopped
- 1/4 cup flour
- 4 medium potatoes chopped
- 8 cups chicken stock
- Salt to taste
- 1 cup heavy whipping cream
Dumplings:
- 2 cups flour
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon salt
Instructions
Prepare the soup base:
- Melt the butter in a large pot over low heat. Once melted, add the chopped celery and carrots. Cook for approximately 5 minutes until the vegetables begin to soften.
Thicken the base:
- Stir in 1/4 cup of flour to coat the vegetables evenly. Gradually pour in 1 cup of chicken stock, whisking constantly to ensure a smooth mixture.
Add the remaining stock and potatoes:
- Add the remaining chicken stock and the chopped potatoes to the pot. Increase the heat to medium-high and bring the mixture to a gentle simmer. Cook for 30–40 minutes, or until the potatoes are fork-tender.
Prepare the dumplings:
- While the soup is simmering, combine the flour, eggs, milk, and salt in a mixing bowl. Stir until a dough forms. Divide the dough into two portions, roll each portion into a log approximately 1 inch in diameter, and cut into 1-inch pieces to form dumplings.
Cook the dumplings:
- Once the potatoes are tender, carefully drop the dumplings into the soup. Stir gently to ensure they do not stick together. Allow the dumplings to cook for about 5 minutes.
Finish with cream:
- Remove the pot from heat and stir in the heavy whipping cream. Adjust the seasoning with additional salt if needed.
Serve:
- Ladle the soup into bowls and serve immediately. Optional garnishes include fresh parsley or a slice of crusty bread on the side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
