Dinner

Knoephla (Potato Dumpling Soup)

This hearty German comfort soup is basically a warm hug in a bowl, complete with tender potato dumplings that’ll make you question why you ever bothered with store-bought anything.

The combination of crispy bacon, perfectly seasoned vegetables, and those pillowy-soft knoephla dumplings creates a symphony of textures that’ll have you scraping the bottom of your bowl like nobody’s watching.

What makes this recipe absolutely brilliant is how the dumplings absorb all those rich, savory flavors while still maintaining their delightfully chewy texture – it’s like they were designed specifically to make your taste buds do a happy dance.

The bacon fat foundation gives this soup an incredible depth of flavor that you simply can’t achieve with shortcuts, while the fresh herbs in the dumplings add a brightness that cuts through all that creamy richness.

This is the kind of recipe that transforms your kitchen into the coziest spot in the house, filling every corner with aromas that’ll have your neighbors mysteriously finding excuses to drop by.

Fair warning: once you master this traditional German technique, you’ll become the person everyone calls when they need serious comfort food that actually delivers on its promises.

Ingredients

For the Soup

8 ounces (225 grams) bacon, chopped
2 tablespoons (28 grams) butter
1 cup (160 grams) chopped onions (1 small onion)
1 cup (128 grams) chopped carrots (2 medium carrots)
½ cup (85 grams) chopped celery (2 stalks)
2 cloves garlic, minced
⅓ cup (43 grams) all-purpose flour
2 bay leaves
8 cups (2 liters) low-sodium chicken broth (2 quarts)
2 pounds (900 grams) potatoes, cubed (about 3 large potatoes)
1 cup (250 ml) heavy cream
Salt and pepper to taste

For the Knoephla Dumplings

3 cups (390 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1¼ teaspoons (7.5 grams) kosher salt
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped dill
1 teaspoon fresh chopped thyme
1 cup (250 ml) milk
1 large egg

Instructions

Prepare the Soup Base

1 Place 8 ounces chopped bacon in a 6-quart stockpot or Dutch oven and cook over medium heat for 8-10 minutes, stirring frequently. The bacon should render its fat and become golden and crispy – you’ll hear the sizzling slow down when it’s ready. Use a slotted spoon to remove the bacon and place it on paper towels to drain.
2 Discard about half of the bacon grease, leaving exactly 3 tablespoons in the pan (measure if you’re unsure – too much will make the soup greasy). Add 2 tablespoons butter to the reserved grease and melt on medium-low heat until it stops foaming, about 1 minute.
3 Add the chopped onions, carrots, and celery to the fat mixture and increase temperature back to medium heat. Cook for 3-4 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant – don’t let it brown or it will become bitter.

Build the Soup

4 Stir in the ⅓ cup flour and cook for exactly 2 minutes, stirring continuously with a whisk or wooden spoon. This creates a roux that will thicken your soup and eliminate any raw flour taste. The mixture should smell nutty and look slightly golden.
5 Gradually add the chicken broth, bay leaves, and cubed potatoes. Increase heat to high and bring to a rolling boil, then immediately reduce to low heat and simmer for 20-30 minutes, until the potatoes are fork-tender but not falling apart. The soup should maintain a gentle bubble throughout.

Make the Knoephla Dumplings

6 While the soup simmers, prepare the dumplings. In a medium mixing bowl, whisk together 3 cups flour, 2 teaspoons baking powder, 1¼ teaspoons salt, and all the fresh herbs until evenly distributed.
7 In a small bowl or liquid measuring cup, whisk the egg and milk until completely combined. Pour this mixture into the flour mixture and fold together using a rubber spatula or wooden spoon. The dough will look shaggy and slightly sticky – this is exactly what you want.
8 Once the liquid is incorporated, turn the dough onto a well-floured surface and knead by hand for 5 minutes, or use the dough hook of your stand mixer on low speed for 3-4 minutes. The dough should become smooth and slightly elastic but not tough.

Finish the Soup

9 Roll the dumpling dough to ½-inch thickness using a rolling pin on a floured surface. Using a sharp knife or bench scraper, slice the dough into ½-inch squares – you should have about 60-80 small dumplings.
10 Check that your soup is simmering at the correct temperature: 180°F to 205°F (82°C to 96°C) using an instant-read thermometer. Drop the dumplings one at a time into the simmering soup, stirring gently to prevent sticking. Cook for 5 minutes, or until the dumplings rise to the surface and look puffy.
11 Stir in the heavy cream and cook until heated through, about 2-3 minutes. Remove the bay leaves, then taste and adjust seasoning with salt and pepper as needed. Serve immediately, topped with the reserved crispy bacon.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

6-quart stockpot or Dutch oven – Essential for cooking the soup evenly and accommodating all ingredients without overcrowding
Instant-read thermometer – Helps maintain the perfect simmering temperature for tender dumplings that won’t fall apart
Slotted spoon – Makes removing crispy bacon clean and efficient while leaving the flavorful fat behind
Bench scraper or sharp knife – Creates uniform dumpling squares that cook evenly and look professional

Helpful Upgrades:

Stand mixer with dough hook – Takes the work out of kneading dumpling dough and ensures consistent texture every time
Kitchen scale – Provides accuracy for flour measurements, which is crucial for dumpling consistency
Silicone spatula – Perfect for folding wet and dry dumpling ingredients without overworking the dough
Large cutting board – Gives you plenty of space for rolling and cutting dumplings efficiently

Nice-to-Have Options:

Immersion blender – Can partially blend the soup base if you prefer a thicker, more rustic texture
Fine-mesh strainer – Useful for removing bay leaves and any herb stems that might have escaped chopping

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace 3 cups all-purpose flour in dumplings with 2½ cups gluten-free flour blend plus ½ teaspoon xanthan gum
Substitute soup’s ⅓ cup flour with 3 tablespoons cornstarch or gluten-free flour
Expect slightly denser dumplings with a more tender texture
Add 1 extra tablespoon milk to dumpling dough if mixture seems too dry

Dairy-Free Modifications:

Replace butter with 2 tablespoons olive oil or reserved bacon fat
Substitute heavy cream with 1 cup full-fat coconut milk for richness
Use unsweetened plant milk (oat or soy work best) instead of regular milk in dumplings
Add 1 tablespoon nutritional yeast to dumplings for extra flavor depth

Lighter Version:

Use turkey bacon or Canadian bacon for less fat
Replace heavy cream with ½ cup half-and-half plus 2 tablespoons flour for thickening
Reduce dumpling size to ¼-inch squares for portion control
Add extra vegetables like diced parsnips or turnips for bulk without calories

Flavor Variations:

German-Style: Add 1 teaspoon caraway seeds and 2 tablespoons sauerkraut juice
Herb-Forward: Double the fresh herbs and add chives and sage
Smoky Version: Include 1 teaspoon smoked paprika and use smoked bacon
Vegetarian: Replace bacon with mushroom bacon and use vegetable broth

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty soup provides approximately 605 calories per serving, with a balanced macronutrient profile featuring 18 grams protein, 28 grams fat, and 68 grams carbohydrates. The substantial protein content comes from the bacon, egg, and milk in the dumplings, while the potatoes provide complex carbohydrates for sustained energy. Each serving delivers about 4 grams fiber from the vegetables and potatoes, plus significant amounts of vitamin A from carrots and vitamin C from potatoes.

Health Benefits of Main Ingredients:
Potatoes are nutritional powerhouses, providing potassium for heart health, vitamin B6 for brain function, and resistant starch when cooled, which acts as a prebiotic. Carrots contribute beta-carotene, which converts to vitamin A for eye health and immune function. Fresh herbs like parsley, dill, and thyme offer antioxidants and anti-inflammatory compounds, while garlic provides allicin, known for its cardiovascular benefits. The chicken broth base supplies collagen and minerals that support joint health and digestion.

Dietary Considerations:
This recipe contains gluten (flour), dairy (butter, cream, milk), and eggs. It’s naturally high in sodium due to bacon and broth, so those watching sodium intake should use low-sodium broth and reduce added salt. The soup fits well into balanced diets when paired with a simple salad or steamed vegetables to increase fiber and nutrient density.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Heavy cream → Half-and-half plus 2 tablespoons flour (for lighter option)
Fresh herbs → 1 teaspoon dried herbs total (use ⅓ the amount of dried)
Bacon → Ham, pancetta, or turkey bacon (adjust cooking time accordingly)
Chicken broth → Vegetable or beef broth (vegetable for lighter flavor, beef for richer taste)

Budget-Friendly Swaps:

Fresh herbs → Dried herb blend or Italian seasoning (much more economical)
Heavy cream → Evaporated milk (costs less and stores longer)
Bacon → Ham hocks or bacon ends (often available at lower cost from butcher)
Yukon potatoes → Russet or red potatoes (whatever’s on sale works fine)

Pantry Emergency Substitutions:

Milk → Water plus 2 tablespoons powdered milk or diluted evaporated milk
Egg → 3 tablespoons water plus 1 tablespoon ground flaxseed (let sit 5 minutes)
Baking powder → ½ teaspoon baking soda plus 1 teaspoon cream of tartar
Fresh garlic → ½ teaspoon garlic powder (add with other dry ingredients)

Pro Tips for Substitutions:

When using dried herbs, add them with the flour to bloom their flavors in the fat
If substituting plant milk, choose unsweetened varieties to avoid altering the soup’s savory profile
Turkey bacon requires less cooking time and produces less fat, so add extra oil if needed

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace regular potatoes → Cauliflower florets or turnips (reduces carbs by approximately 60%)
Reduce dumpling flour → Use 2 cups almond flour plus ½ cup coconut flour (cuts carbs by 75%)
Portion control → Serve 1 cup portions instead of larger bowls (reduces carbs to about 35g per serving)

Smart Modifications:

Add extra vegetables → Double the carrots and celery, add bell peppers (increases volume without significant carb increase)
Protein boost → Add cooked chicken breast or extra bacon (helps slow carb absorption)
Fiber enhancement → Include chopped cabbage or spinach (adds bulk and nutrients with minimal carbs)

Timing and Pairing Tips:

Serve with → Large mixed green salad with olive oil dressing (fiber helps moderate blood sugar response)
Portion strategy → Fill half your bowl with soup, half with non-starchy vegetables
Best timing → Enjoy as lunch rather than dinner (allows more time to process carbohydrates)

Total Carb Reduction: These modifications can reduce the carb content from 68g to approximately 25-30g per serving while maintaining the comforting, satisfying nature of the original recipe.

Perfect Pairing Suggestions

Beverage Pairings:
A crisp German Riesling or Gewürztraminer complements the rich, creamy soup while cutting through the bacon fat beautifully. For beer lovers, a wheat beer or pilsner echoes the German heritage and provides a refreshing contrast. Sparkling water with lemon or unsweetened iced tea work wonderfully for non-alcoholic options, while hot herbal tea like chamomile creates a cozy, warming meal experience perfect for cold weather.

Side Dish Recommendations:
German-style cucumber salad with vinegar dressing provides acidic brightness that cuts the soup’s richness perfectly. Warm pretzel rolls or crusty sourdough bread are ideal for sopping up every last drop. Braised red cabbage adds color and tangy sweetness, while simple sauerkraut reinforces the German theme and aids digestion of the rich soup. Roasted Brussels sprouts with bacon bits create a cohesive flavor profile.

Complete Meal Ideas:
Start with pickled vegetables or a small charcuterie board featuring German cheeses and mustards. Follow the soup with apple strudel or German chocolate cake for an authentic feast. For casual entertaining, serve alongside soft pretzels with mustard and German potato salad for a themed comfort food spread.

Occasion Suggestions:
This soup shines during fall and winter gatherings, Oktoberfest celebrations, or cozy family dinners. It’s perfect for meal prep Sundays and potluck contributions since it travels well and feeds a crowd beautifully.

Pro Tips and Troubleshooting

Professional Techniques:
The key to perfect knoephla is maintaining the correct simmering temperature – too vigorous and the dumplings will break apart, too gentle and they’ll be gummy. Test your first dumpling by dropping one in and watching how it behaves; adjust heat accordingly. Don’t overcrowd the pot when adding dumplings – work in batches if necessary. Reserve some pasta water technique applies here too – save a cup of the starchy dumpling cooking liquid to adjust soup consistency if needed.

Common Mistake Prevention:
Never boil the soup vigorously once cream is added, as it will curdle. Don’t overwork the dumpling dough – it should come together but remain slightly shaggy for tender results. Avoid cutting dumplings too small as they’ll dissolve into the soup rather than maintaining their shape. Don’t skip the roux step – cooking the flour eliminates raw taste and ensures proper thickening.

Storage and Reheating:
Store leftovers in the refrigerator for up to 4 days. The dumplings will absorb liquid, so add extra broth when reheating. Reheat gently over low heat, stirring frequently. Freezing works but dumplings will be softer after thawing. Make-ahead tip: Prepare soup base and dumplings separately, then combine when ready to serve for best texture.

Scaling and Presentation:
This recipe doubles easily but use a larger pot to accommodate volume. Garnish with fresh herbs and extra crispy bacon for restaurant-quality presentation. Serve in warmed bowls to maintain temperature longer.

This traditional German comfort soup proves that the best recipes are often the simplest ones, relying on quality ingredients and time-tested techniques to create something truly memorable. Once you’ve mastered the art of making these tender potato dumplings from scratch, you’ll have a go-to recipe that transforms any chilly day into a cozy celebration of hearty, soul-warming flavors that connect you to generations of German home cooks who knew that sometimes the most profound comfort comes from a perfectly crafted bowl of soup.