There are certain recipes that feel like they carry generations of warmth in every spoonful—and for me, Knoephla Soup is one of them. Originating from German-Russian immigrants who settled in the Midwest, this thick and creamy potato and dumpling soup is comfort food at its finest. It’s the kind of meal you make on a cold, snowy day when the windows fog up from the steam in your kitchen and your family gathers around the table just waiting for that first taste.

I first made this recipe when I was craving something that wasn’t just filling but also soothing—a dish that could warm both body and soul. Knoephla Soup delivered exactly that. The soft dumplings, the tender potatoes, and the rich broth remind me of something a grandmother would serve after a long day of work in the fields. It’s humble, but it’s unforgettable.

If you’ve never tried this before, I promise you—it’s more than just soup. It’s a cozy embrace in a bowl, a reminder of simpler times, and a dish that will quickly become a family favorite once you’ve made it.

Why I Love This Recipe

What makes Knoephla Soup so special is that it’s more than the sum of its parts. Yes, it’s made with basic pantry staples like flour, potatoes, and cream—but the magic lies in how those ingredients come together. The dumplings, or “knoephla,” are the heart of the dish. They’re tender, chewy, and soak up the creamy broth in a way that feels incredibly satisfying.

This soup is hearty without being overwhelming, and it has an old-fashioned charm that modern recipes often miss. Whenever I make it, I feel connected to the traditions of families who perfected this recipe long before me. It’s also incredibly versatile—perfect for weeknight dinners, meal prep, or as a dish to bring to a potluck where you want to impress without being fussy.

Another reason I love it? It brings people together. Soup has a way of doing that, but Knoephla Soup, with its rich texture and homemade dumplings, practically begs to be shared. It’s one of those recipes where everyone goes back for seconds, and there are never leftovers for long.

Ingredients for Knoephla Soup

Here’s the beauty of this recipe—you don’t need exotic ingredients or fancy gadgets. Everything you need is likely already in your pantry or fridge, and each component has its purpose.

For the soup base, you’ll need:

Butter and onions: These create the foundation of flavor, adding a comforting richness.

Celery and carrots: They bring a little sweetness and balance the creamy broth with a touch of freshness.
Potatoes: Essential for heartiness. Yukon gold or russet potatoes work beautifully here.
Chicken broth: It adds depth of flavor, though you can use vegetable broth if you prefer.

Heavy cream or half-and-half: This is what gives the soup its velvety texture.

For the dumplings, or knoephla, you’ll need:

All-purpose flour: The backbone of the dumplings.

Egg: Helps bind the dough together.
Milk or water: To form a soft, pliable dough.
Salt: For seasoning.

That’s it. Just humble, everyday ingredients that transform into something extraordinary.

How Much Time Will You Need

The total time to make Knoephla Soup is around 50 minutes to 1 hour.

Prep time: About 20 minutes (chopping vegetables and making the dumpling dough).

Cook time: 30–40 minutes (to simmer the broth, cook the potatoes, and drop in the dumplings).

It’s not a rushed recipe, but it’s also not one that takes all day. It’s the perfect balance of homemade care and convenience.

How to Make This Knoephla Soup

Here’s the step-by-step guide to bringing this comforting soup to life:

Step – 1: Prepare the vegetables
Peel and dice your potatoes into bite-sized chunks. Chop the onions, carrots, and celery. Set them aside so everything is ready to go once you start cooking.

Step – 2: Make the dumpling dough
In a mixing bowl, combine the flour and salt. Add in the egg and enough milk (or water) to form a soft but slightly firm dough. Knead it lightly until smooth, then cover it and let it rest while you prepare the soup base.

Step – 3: Sauté the aromatics
In a large pot, melt butter over medium heat. Add the onions, carrots, and celery, and cook until they’re softened and fragrant. This step builds the flavor of the soup, so don’t rush it.

Step – 4: Add potatoes and broth
Stir in the diced potatoes, then pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to simmer. Let the potatoes cook until they’re just tender—this usually takes about 10–12 minutes.

Step – 5: Shape and add the dumplings
Take the dough you made earlier and pinch off small pieces—about the size of a marble. Roll them lightly in your hands and drop them into the simmering soup. As they cook, they’ll rise to the surface. This usually takes about 5 minutes.

Step – 6: Finish with cream
Once the dumplings are cooked through and the potatoes are soft, stir in the heavy cream. Let the soup simmer for a few more minutes until everything is heated through and slightly thickened. Taste and adjust seasoning with salt and pepper.

Step – 7: Serve
Ladle the soup into bowls, garnish with a little fresh parsley if you like, and serve it piping hot.

Substitutions

The great thing about Knoephla Soup is that it’s forgiving. If you don’t have one ingredient, you can easily swap it without losing the soul of the recipe.

For the cream: Use whole milk for a lighter version or coconut milk for a dairy-free twist.

For the broth: Vegetable broth works well if you want a vegetarian version.
For the dumplings: If you’re short on time, you can use store-bought gnocchi instead of homemade knoephla. It’s not the same, but it’s still delicious.
For the vegetables: If you don’t have celery or carrots, you can leave them out or replace them with parsnips or leeks.

These substitutions make the recipe adaptable to what you have on hand, so you never feel limited.

Best Side Dish of Knoephla Soup

Knoephla Soup is hearty enough to be a meal on its own, but pairing it with the right sides makes the experience even better. Here are three perfect companions:

Freshly baked bread or rolls – Perfect for dipping into the creamy broth.

Simple green salad – A crisp, fresh balance to the richness of the soup.
Roasted vegetables – Carrots, Brussels sprouts, or green beans make a wonderful, earthy side.

Serving and Presentation Tips

Serving Knoephla Soup is as much about creating a cozy experience as it is about taste. I like to serve this soup in deep bowls that can hold plenty of the creamy broth and the fluffy dumplings. A wide rim makes it easier to garnish with a sprinkle of fresh parsley or chives, which not only adds a pop of color but also a hint of fresh flavor.

For a homestyle presentation, ladle the soup gently into bowls so that some of the dumplings are visible on top—they are the star of the show. A small drizzle of cream or a few croutons on the side can elevate the visual appeal. You can also place a warm, crusty roll or slice of sourdough bread on a small plate next to the bowl. The combination of textures—the velvety soup with the crunchy bread—is comforting and inviting, making it ideal for family dinners or casual gatherings.

Setting the table with a soft napkin and simple utensils is enough, but adding a small vase of fresh flowers or a candle creates an atmosphere that makes the meal feel special. The key is to make the serving as welcoming as the soup itself.

Tips and Tricks to Make This Recipe Even Better

Knoephla Soup is simple, but a few tips can take it to the next level:

Use homemade broth if possible: While store-bought chicken broth works well, homemade broth adds richness and depth that elevates the soup.
Don’t overwork the dumpling dough: Kneading too much can make the knoephla tough. A light knead until smooth is perfect.
Simmer gently: A gentle simmer rather than a rolling boil keeps the dumplings tender and prevents them from breaking apart.

Layer flavors: Sauté the vegetables slowly to release their natural sweetness before adding the broth. This step makes a noticeable difference.
Let the soup rest: If possible, let the soup sit for 10–15 minutes off the heat before serving. The flavors meld beautifully, giving a more harmonious taste.

These small techniques help you make a soup that feels truly homemade and full of depth, even if it’s your first time making knoephla.

Common Mistakes to Avoid

Even a simple recipe like Knoephla Soup has potential pitfalls:

Overcooking the dumplings: They become mushy and lose their delightful texture. Watch them closely; they’re done when they float.
Undersalting: Because the broth and potatoes absorb a lot of flavor, seasoning gradually and tasting frequently ensures the soup isn’t bland.

Using too thick or stiff dough: Dumplings need to be soft enough to cook through quickly but firm enough to hold shape. Adjust with small amounts of liquid if needed.
Rushing the sauté: Skipping or shortening the step of sautéing onions and vegetables can result in a less flavorful soup. Take your time.
Adding cream too early: Adding dairy too soon can cause it to curdle. Always add cream at the end, off the heat if necessary.

How to Store It

Knoephla Soup keeps beautifully for a few days, but there are a few tricks to retain its creamy texture:

Refrigerate promptly: Cool the soup to room temperature and transfer to an airtight container. It will last about 3–4 days.
Reheat gently: Use low heat on the stovetop rather than the microwave to prevent the dumplings from overcooking or the cream from separating.

Freeze cautiously: Dumplings can change texture when frozen, so if you plan to freeze the soup, consider freezing the broth and vegetables separately and adding freshly made knoephla when reheating.

FAQ

Can I make this soup vegetarian?
Absolutely! Simply substitute vegetable broth for chicken broth and skip any meat additions. It will still be hearty and flavorful.

Can I use pre-made gnocchi instead of making dumplings?
Yes, store-bought gnocchi can be a convenient shortcut, though homemade knoephla give the soup a more authentic texture and flavor.

Can I make this ahead of time for a party?
Yes. Make the soup base and vegetables in advance, then add the dumplings shortly before serving to ensure they remain tender.

How can I thicken the soup if it’s too watery?
You can mash a few potatoes in the soup or add a slurry of flour and water gradually while stirring until desired thickness is reached.

Can this soup be frozen?
Yes, but I recommend freezing without the dumplings. Cook fresh dumplings when reheating for the best texture.

Knoephla Soup Recipe