From “$50.00 a Week Challenge: Week One”
This potato and dumpling soup recipe was passed down to my mother by my grandmother, whose grandparents were German immigrants. They called the dumplings a funny word that I cannot find any reference to online; they pronounced it “kuh-NEP-lees,” and I have no idea how it’s spelled.
The closest word I could find is the German knoephla, which I’ve seen pronounced both “ˈnɛflə” and “nip-fla.” These dumplings also call for the same ingredients as knoephla: eggs, milk, & flour. However, while knoephla are made by cutting hunks off a “dough rope,” these dumplings are dropped into the soup by spoonfuls.
If anyone has ever heard of German dumplings that are pronounced “kuh-NEP-lees,” please chime in here!
This soup is not thick & rich like a baked potato soup. In fact, the broth is just milk and water—no thickeners involved. But it’s still delicious, filling, and there’s nothing like enjoying a piping hot bowl on a cold winter day. I especially love the satisfying texture of the dumplings.
Potato and Dumpling Soup
Ingredients
Ingredients for the Soup
- 2 tbsp butter
- 2 ribs celery
- 1 medium onion
- 3 large russet potatoes
- 1 tsp kosher salt
- ¼ pound ham*
- 1 can evaporated milk
Ingredients for the Dumplings
- 3 large eggs
- 3 tbsp milk
- 1½-2 cups flour
- ½ tsp salt
Instructions
Directions for the Soup
- Heat a Dutch oven over medium heat. While the pan is heating up, slice the celery and chop the onion. Toss the butter into the preheated pan, then add the vegetables.
- Sauté celery & onion in butter on medium heat until translucent, 10-15 minutes. Add a pinch of salt. While the vegetables are cooking, peel and cube the potatoes, and cube the ham.
- Once the onion & celery are sautéed, remove from pan. Place the peeled & cubed potatoes in the pan, and fill pan with just enough water to cover the potatoes (about 2 quarts). Add 1 tsp salt.
- Bring the pan of potatoes to a boil then adjust heat so that the water doesn’t boil over.
- While the potatoes are cooking, prepare the dough for the dumplings.
- Once the dumpling dough is made, add back sautéed vegetables along with the ham, and evaporated milk.
- Bring to a boil. Drop dough in by the spoonful. Lower heat to a simmer. Cover with a lid and simmer for 15-20 minutes or until dumplings are cooked through.
- Salt & pepper to taste.
Directions for the Dumplings
- In a medium bowl, beat eggs milk, and salt.
- Mix flour into the egg/milk/salt mixture. The dough should be stiff but moist. Set aside.
