Knoephla Soup, also known as German Potato Soup with Dumplings, is a hearty and comforting dish that features tender potato chunks and dumplings in a creamy broth. Here’s a recipe to help you prepare this delicious Knoephla Soup:

Knoephla Soup (German Potato Soup with Dumplings)

A Taste of Midwest Tradition

The culinary histories of North Dakota, South Dakota, and Minnesota are deeply ingrained in the development of Knoephla Soup. Its history is a monument to the ingenuity of early settlers who made use of basic materials to create a cuisine that sustained body and spirit through arduous winters.

Ingredients :

For the soup:

  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 4 cups diced potatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

For the dumplings:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk


  1. Cook the cubed bacon in a large saucepan over medium heat until crispy. Remove the bacon and set it aside, but leave the bacon grease in the saucepan.
  2. Add the chopped onion, celery, carrots, and minced garlic to the same saucepan with the bacon grease. Cook for about 5 minutes, or until the veggies begin to soften.
  3. To the saucepan, add the diced potatoes, chicken broth, bay leaf, and dried thyme. Bring the mixture to a boil, then lower to a low heat and continue to cook for 15-20 minutes, or until the potatoes are cooked.
  4. Prepare the dumplings while the soup is boiling. In a mixing bowl, combine the salt, baking powder, and flour. In a separate dish, mix together the eggs and milk. Pour the wet ingredients into the dry ingredients, stirring constantly, until a thick, sticky dough forms.
  5. Using a spoon or your hands, drop small spoonfuls of the dumpling dough into the simmering soup. Cook the dumplings for about 10-15 minutes, or until they are cooked through and float to the surface.
  6. Stir in the heavy cream into the soup. Simmer for an additional 5 minutes to warm the cream and blend the flavors. Remove the bay leaf from the pot and season the soup with salt and pepper to taste.
  7. Serve the Knoephla Soup hot, garnished with the crispy bacon and chopped fresh parsley.

Knoephla Soup is a satisfying and flavorful dish that will keep you warm on chilly days. Enjoy the creamy broth, tender potatoes, and delicious dumplings in this traditional German-style soup!


The ethos of Midwestern cooking, which is a celebration of hearty, soothing foods that warm the soul, is embodied by knoephla soup. Knoephla Soup can fulfill your hunger and warm you up whether you are from the Midwest or are simply interested in trying a taste of this culinary tradition.

Frequently Asked Questions

1. Can I prepare Knoephla Soup in advance?

Absolutely! You may make the Knoephla Soup ahead of time and eat it anytime you like because it reheats well.

2. Do several versions of Knoephla exist?

Sure, you may add extra taste to Knoephla Soup by including things like chicken, bacon, or cheese.

3. Does Knoephla Soup lack gluten?

The dumplings in traditional Knoephla Soup are made with wheat flour, but if necessary, you can look into gluten-free options.

4. Can Knoephla Soup be frozen?

Although Knoephla Soup is best enjoyed when it is fresh, you can freeze it for later. 

Just be careful that warming may cause the dumplings to soften.

5. How should leftover Knoephla Soup be stored?

For up to three days, keep it in the refrigerator in an airtight container. For the best results, reheat it over the burner.

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