The Most Delicious Knoephla Soup Recipe

Hi there, friends! If you’ve ever spent time in North Dakota (or anywhere the winters bite hard), you know there’s an unwritten rule: you have to make knoephla soup. This creamy, hearty German dumpling soup has been warming souls for generations in my family and so many others up north. It’s pure comfort in a bowl—thick with tender potatoes, little homemade dumplings, and that rich, velvety cream base. We make it 3 or 4 times a month when the cold sets in, and it never gets old!

My love for this soup goes way back to childhood winters, standing in Grandma’s kitchen while she dropped those little “knobs” (knöpfle!) into the pot. There’s something so magical about simple ingredients turning into the coziest meal ever. Whether you add chicken for extra heartiness (my go-to!) or keep it vegetarian like my sister and grandma prefer, it’s always a hug in every spoonful.

What is Knoephla Soup?

Knoephla (or knöpfle, meaning “little knobs” in German) is a classic cream-based potato soup loaded with homemade dumplings. It’s thick, comforting, and packed with flavor from sautéed veggies and a perfect balance of seasoning. Think of it as the ultimate winter warmer—simple, nostalgic, and impossible to resist!

Tips for the Best Knoephla Soup

• Leftovers reheat beautifully (even better the next day!), and it freezes well too if you make a big batch.
• Start seasoning early with about 1 tsp salt and ¼ tsp pepper when you add the liquids—it builds such great flavor without overdoing it (taste and adjust at the end after the cream goes in!).
• For those dumplings: A little baking powder makes them wonderfully tender (not dense or tough), just like the best family versions.
• Roll the dough into thin ropes and cut small pieces—they cook evenly and stay bite-sized and perfect.

The leftovers for this soup keep very well and it heats up nicely.

If you’re looking for some other delicious soup recipes, check out my ham and potato soup, pumpkin cauliflower soup, or my chicken and wild rice soup – they’re all family favorites too!

Final Thoughts

There’s just something special about knoephla soup that goes beyond the bowl—it’s a little piece of North Dakota heritage, a reminder of family kitchens and snowy days spent warming up from the inside out. Whether you’re feeding a crowd on a blustery winter night or just treating yourself to a cozy lunch, this soup has a way of wrapping you in comfort and making everything feel right. I hope it brings as much joy to your table as it does to mine!

I’d love to hear from you! Have you made knoephla before? What’s your favorite twist? Drop a comment below—I read every one! Enjoy, and stay warm out there!

Enjoy!

Homemade Knoephla Soup Recipe

Print Recipe

This creamy, comforting German dumpling soup is a North Dakota staple—thick with potatoes, veggies, and homemade knoephla (tender little dumplings). Add optional chicken for protein. Perfect for winter!

4.56 from 18 votes

Prep Time:30 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr 15 minutes mins

Servings: 8 servings

Author: Julie Gavin

equipment (affiliate links

• cutting board
• knife
• 6 qt stockpot
• mixing bowl
• Measuring cups
• Measuring spoons
• kitchen scale recommended

Ingredients

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For the Soup

• 3 tbsp. (43 g) salted butter
• 1 (70 g) small onion diced (or 1 tbsp onion powder)
• 1 (61 g) medium carrot diced
• 2 (80 g) celery ribs diced
• 3 c. (710 g) water
• 2 (426 g) medium potatoes peeled & diced
• 3 c. (732 g) milk
• 2 c. (470 g) chicken broth
• ½ tsp. garlic powder
• 1 tsp. salt add more to taste
• ½ tsp. pepper add more to taste
• 1 c. (238 g) heavy cream
• 2 c. (300 g) chicken breast, cooked & cut up cooked & cut up (optional)

For the Dumplings

• 2 c. (250 g) flour
• 1 tsp. salt
• ½ tsp. baking powder optional (for a more tender dumplings)
• 1 tsp. onion powder
• 1 egg
• ½ c. (122 g) milk + 1 or 2 tbsp. if too dry

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Instructions

• In a 6 quart stockpot, melt the butter. Sauté the onions, celery, & carrots for about 10 minutes or until the onions are cooked and transparent.
  3 tbsp. (43 g) salted butter

  1 (70 g) small onion

  1 (61 g) medium carrot

  2 (80 g) celery ribs
• Add water, potatoes, milk, broth, garlic powder, salt, and pepper. Bring to a low boil, then simmer for about 20 minutes or until potatoes are almost cooked.
  3 c. (710 g) water

  2 (426 g) medium potatoes

  3 c. (732 g) milk

  2 c. (470 g) chicken broth

  ½ tsp. garlic powder

  1 tsp. salt

  ½ tsp. pepper
• While simmering, prepare dumplings: In a medium bowl, whisk flour, baking powder, salt, and onion powder. Add egg and milk; mix gently until a stiff dough forms (do not overmix). Rest 5–10 minutes if needed.

To Prepare Dumplings

• In a medium-sized bowl, mix together the flour salt, onion powder, and baking powder.
  2 c. (250 g) flour

  1 tsp. salt

  1 tsp. onion powder

  ½ tsp. baking powder
• In a small bowl, whisk the egg and milk until an even consistency.
  1 egg

  ½ c. (122 g) milk
• Mix the wet and dry ingredients together (add additional milk if dough is too dry) and knead to get a smooth even dough. Let rest for 5 to 10 minutes for easier handling
• Roll dough into ½" diameter ropes. Cut into ¼" pieces with a pastry cutter or knife.
• When the potatoes are almost cooked, then drop dumpling pieces individually into the gently simmering soup.
  2 c. (300 g) chicken breast, cooked & cut up
• Simmer for about 10 minutes or until dumplings are cooked through (they'll float and feel tender).
• Stir in heavy cream, adjust salt and pepper, and serve hot.
  1 c. (238 g) heavy cream

Video

Notes

• For vegetarian: Omit chicken and use vegetable broth in place of chicken broth.
• Dumpling tips: Keep pieces small for even cooking; gentle simmer prevents toughness.
• Substitutions: Evaporated milk works great instead of heavy cream (pantry-friendly!).
• Leftovers store well in the fridge and reheat nicely.

Serving: 1.5cups | Calories: 550kcal | Carbohydrates: 63g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 905mg | Potassium: 770mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2071IU | Vitamin C: 13mg | Calcium: 203mg | Iron: 4mg

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