Creamy Potato Knoephla Soup

Soft flour-and-egg dumplings simmer with potatoes in a creamy, peppery broth for a hearty North Dakota cold-weather soup served with rye bread.

60 min

6 servings

Small dumplings and potato cubes sit in creamy peppered soup beside slices of rye bread.

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

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

Equipment

Soup pot · Mixing bowl · Measuring cup · Whisk · Chef's knife · Cutting board · Wooden spoon

Keep dumplings tender

Stir the dough only until it comes together, and keep the soup at small bubbles so the dumplings stay soft.

Serve while steaming

Offer rye bread alongside each bowl to dip into the creamy broth.

Prepare the pot

01. Peel and cut potatoes into even 1/2-inch cubes, then finely dice the onion.

02. Soften the onion in melted butter over medium-low heat until translucent, without browning.

Start the soup and dough

03. Add 8 cups chicken stock and the potatoes; vegetable stock or water can replace the chicken stock. Bring to a boil, then reduce to a gentle simmer.

04. Whisk flour, baking powder, and 1/2 tsp salt. Beat egg with 1/2 cup milk; stir into the dry mixture just until soft and shaggy.

Rest and shape

05. Rest dough for 5 minutes while potatoes simmer about 12 minutes, until nearly tender but still intact.

06. Dip two teaspoons in broth and portion small pieces about 1/2 inch across, releasing them into the simmering soup in batches.

Finish and serve

07. Simmer dumplings for 5 to 7 minutes; cut one open to confirm the center is tender with no raw floury streak.

08. Stir in 2 cups milk, cream, remaining 1/2 tsp salt, pepper, and dill; warm until steaming without boiling.

09. Ladle dumplings and potatoes into bowls and serve hot with rye bread for dipping.