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Knoephela- potato soup with dumplings Recipe

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This recipe for Knoephela- potato soup with dumplings, by , is from Grandominico/Doritty Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katheryn Van Gundy
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 package bacon
1 can evaporated milk
1 box chicken broth
5 cups milk-for creamier soup use whole or a mixture of milk and cream
1 package frozen cubed potatoes like hash browns
1 onion
2 cloves garlic
salt and pepper

dumplings
3 cups flour
1 1/2 tsp salt
1 egg
1 cup room temp milk

Directions:
Directions:
Cut bacon into pieces about an inch long. Add chopped onion and garlic to bacon when bacon is almost crisp. Cook till bacon is crisp and onion is soft. Transfer bacon mixture and fat into a soup pot or you can use a heavy pot and fry the bacon in the same pot you cook the soup in. Add the chicken broth heat till boiling. Meanwhile make the dumplings by mixing the salt and flour. Make a well in the flour and mix in the milk and egg. The dough should be tough so more flour may be needed. Roll out the dumplings to about pencil thickness and pinch or cut off 1/2 inch pieces. Add dumplings and cook till they float. Reduce heat to med low and add milk and evaporated milk. Then add potatoes. Stir and cook till potatoes are tender. Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
makes about 4-5 quarts
Preparation Time:
Preparation Time:
1 hr but better if cooked on low for longer
Personal Notes:
Personal Notes:
You can easily change this recipe to make more or less. It is a good leftover to eat.

 

 

 

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