Knoephla (Potato Dumpling Soup) | Midwest Living

Knoephla (Potato Dumpling Soup)

Knoephla (Potato Dumpling Soup)

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  • Makes: 10 servings
  • Prep 25 mins
  • Cook 25 mins

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We cut the prep time in this ham and potato soup recipe by using a white sauce mix. Serve the soup topped with dumplings for a low-calorie main dish.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 2 tablespoons cooking oil
  • 2 14 - ounce can reduced-sodium chicken broth or 3-1/2 cups chicken stock
  • 1 1.8 - ounce white sauce mix
  • 4 medium potatoes, chopped (4 cups)
  • 1 large onion, chopped (1 cup)
  • 1 cup diced cooked ham or Canadian-style bacon
  • 1 12 - ounce can evaporated milk
  • 1/2 teaspoon ground white or black pepper
  • 1/4 cup snipped fresh parsley


  1. For dumplings: In a medium mixing bowl, stir together the flour, baking powder and salt. Make a well in the center of the mixture. In a small mixing bowl, stir together the egg, milk and oil. Add to the flour mixture; mix well. Cover; set aside.
  2. For soup: In a 4-quart Dutch oven, gradually stir chicken broth into white sauce mix until mixture is smooth. Stir in potatoes, onion, ham, evaporated milk and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
  3. Drop rounded teaspoons of dough into the soup (don't worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until potatoes are tender and a toothpick inserted near the center of a dumpling comes out clean. Sprinkle with parsley. Makes 10 side-dish servings (10 cups).

Nutrition Facts

(Knoephla (Potato Dumpling Soup))

Servings Per Recipe 10, cal. (kcal) 241, calcium (mg) 162, fiber (g) 2, sodium (mg) 671, sat. fat (g) 3, Fat, total (g) 8, chol. (mg) 38, pro. (g) 9, vit. A (IU) 292, iron (mg) 2, carb. (g) 33, vit. C (mg) 14

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