Soup is the ultimate comfort food. Especially when it’s made with potatoes and dumplings. Being a German/Norwegian from MN myself and marrying a full-blooded German from ND, I was born to love knoephla soup. My mother-in-law makes a mean knoephla. This recipe is some-what based on her recipe, but as always, I tweek things after years of cooking it. This is the basic recipe. At the bottom you’ll find an easy way to adjust it to a crockpot meal (I do this often).
3 cups water
3 cups milk
2 cups chicken broth (2 cans)
2 large celery ribs , diced
1 medium carrot , diced
1 small onion , diced
2 medium potatoes , skinned and diced
3 tbsp butter
Garlic powder, salt & pepper to taste
2 cups flour
1 teaspoon salt
1 teaspoon onion powder
1/2 cup water
In a large pot or Dutch oven, add butter, celery, onions and carrots. Sautee’ for 10 minutes or until onions are cooked through.
Add water, milk and broth to pot. Simmer about an hour. Add garlic powder, salt and pepper to taste.
Make Dough: Mix together flour, egg, salt, and water or milk. Roll into a rope and cut into thumb-sized pieces. Place directly into soup. Simmer for about 20 minutes, until dough is cooked through. (*once cut into pieces, you can freeze the dough cubes on a cookie sheet, then place into a freezer bag for up to a month)
Add 1 cup heavy cream and serve. **You can simmer to desired thickness.
Mix the soup ingredients into the crockpot. Vegetables do not need to be cooked thru. Add in a 1/2 bag of frozen dumpling dough cubes from the grocery store. (I use Prairie Pantry Dumpling Dough – 32oz bag) You’ll need to break them apart. Mix good as you want to make sure the dumplings are coated so they won’t stick together. That’s it!