Target: 6 × 4 inches · landscape

Creamy Potato Knoephla Soup

60 min · 6 servings

Ingredients

□ 1 tbsp unsalted butter

□ 1 medium yellow onion, finely diced

□ 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

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□ 2 1/2 cups whole milk, divided (1/2 cup for dumplings and 2 cups for broth)

□ 1/2 cup heavy cream

□ 1 1/2 cups all-purpose flour

□ 1/2 tsp baking powder

□ 1 large egg

□ 1 tsp kosher salt, divided

□ 1/4 tsp freshly ground black pepper

□ 1/2 tsp dried dill

□ 1 loaf rye bread, for serving

1. Cube potatoes and dice onion. Soften onion in melted butter until translucent, without browning.

2. Add chicken stock and potatoes; vegetable stock or water may replace it. Mix flour, baking powder, salt, egg, and milk into a soft dough.

3. Rest dough while potatoes simmer until nearly tender. Use two teaspoons to drop small dough pieces separately into the pot.

4. Simmer until dumplings are puffed and tender inside. Stir in milk, cream, salt, pepper, and dill without boiling; serve with rye bread.

Cook’s note: Keep the broth at a gentle simmer when adding dumplings, then warm the milk gently to avoid boiling.