Cheesy Potato Knipla Soup

4.60 (7)
⏱ 90 mins 🍽 ['12', '12 servings'] 🌶 german 🏷 Main course

This comforting German soup features soft knipla dumplings simmered in a broth with potatoes, carrots, celery, and onion. A rich, homemade cheese sauce is stirred in at the end, creating a wonderfully thick and hearty dish. It's a family favourite passed down through generations, ideal for a satisfying dinner. The recipe yields a generous amount, perfect for feeding a crowd or enjoying leftovers.

Cheesy Potato Knipla Soup

Ingredients

  • 6 baking potatoes, peeled and diced
  • 2 cups carrots, peeled and thinly sliced
  • 2 cups finely chopped celery
  • 1 cup diced onion
  • 2 teaspoons salt
  • 3 quarts water
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1.25 cups water
  • 1 cup butter
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 quart milk
  • 1 cup Cheddar cheese

Method

  1. Add the diced potatoes, sliced carrots, chopped celery, diced onion, 2 teaspoons of salt, and 3 quarts of water to a large pot. Bring the contents to a boil as you prepare the dumpling dough.
  2. In a large bowl, mix together 5 cups of flour and 1 teaspoon of salt. Stir in the beaten eggs and 1 1/4 cups water until a dough forms, which should take about two minutes. Knead the dough on a floured surface for 3 to 5 minutes until elastic. Use scissors to cut small pieces of dough directly into the boiling soup. Once the knipla float to the top, lower the heat and let the soup simmer gently while you prepare the sauce.
  3. Melt 1 cup of butter in a saucepan. Whisk in 1 cup of flour and 2 teaspoons of salt. Gradually pour in 1 quart of milk and add 1 cup of Cheddar cheese, cooking and stirring until the cheese melts and the sauce thickens. Pour this cheese sauce into the soup pot and allow everything to simmer together for another 20 minutes before serving.

Nutrition (per serving)

Calories553 kcal
Fat22 g
Sugars7 g
Protein15 g
Sodium1227 mg

Recipe details

CategoryMain course
Cuisinegerman
AuthorLaniJo