Potato & Dumpling Soup Recipe

I folded fresh herbs into pillowy knoephla dumplings in my Creamy Dumpling Soup, a simple twist on classic German potato and dumpling soup that delivers unexpectedly bold savory flavor.

I always thought potato soup was predictable until I tucked soft herbed dumplings into a bowl of creamy potatoes and yellow onion. The dumplings surprise you, they melt but still have texture, and somehow make the whole thing more interesting.

It sits between Kluski Soup memories and a modern Creamy Dumpling Soup obsession, like something my grandma might make if she liked to experiment. I’m not pretending it’s fancy but every spoonful begs another and you’ll end up asking when you can make it again.

There’s a reason the dumplings steal the show, you’ll see what I mean after the first bite.

Ingredients

• Potatoes: Hearty carbs, some fiber and potassium, makes soup comforting and thick.
• Chicken broth: Low calorie savory base, adds umami and salt, not much protein.
• Onion: Adds sweet sharpness when cooked, offers antioxidants and subtle sweetness.
• Carrots: Bring natural sweetness, beta carotene and color, also some fiber.
• Butter: Rich mouthfeel, saturated fat and flavor, helps carry herbs and spices.
• Milk and cream: Calcium and protein, adds silkiness and richness, increases calories though.
• Flour for dumplings: Provides structure and carbs, thickens stew and gives dumplings chew.
• Eggs for dumplings: Binders giving protein and lift, make dumplings tender and slightly fluffy.
• Herbs (parsley, thyme, chives): Fresh herbs brighten flavors, add vitamins and aroma, garnish brings color.

Ingredient Quantities

• 1 1/2 pounds potatoes (about 3 medium), peeled and cut into 1/2-inch cubes
• 6 cups low-sodium chicken broth (or vegetable broth)
• 1 medium yellow onion, finely chopped
• 2 celery stalks, chopped
• 2 medium carrots, peeled and diced (optional, I usually add em)
• 3 tablespoons unsalted butter
• 1 to 2 tablespoons olive oil (optional for sautéing)
• 3 tablespoons all-purpose flour (for thickening)
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 bay leaf (optional)
• 2 tablespoons fresh parsley, chopped, plus extra for garnish
• 2 cups all-purpose flour (for dumplings)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt (dumplings)
• 1/2 teaspoon freshly ground black pepper (dumplings)
• 2 large eggs
• 3/4 cup milk (for dumpling dough, add a splash if needed)
• 2 tablespoons melted unsalted butter (dumplings)
• 2 tablespoons chopped fresh chives or green onions
• 1 tablespoon chopped fresh parsley (in dumplings)

How to Make this

1. Peel and cube the potatoes into 1/2 inch pieces, chop the onion, celery and carrots (if using), mince the parsley and chives, set aside; heat 3 tablespoons butter and 1 to 2 tablespoons olive oil in a large heavy pot over medium heat.

2. Add the onion, celery and carrots to the pot and cook until softened and starting to brown, about 6 to 8 minutes, season with 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and 1 teaspoon dried thyme (or the fresh thyme); toss in the bay leaf if you like.

3. Sprinkle 3 tablespoons all purpose flour over the softened vegetables, stir and cook 1 to 2 minutes to get rid of the raw flour taste, then slowly whisk in the 6 cups low sodium chicken or vegetable broth until smooth.

4. Add the cubed potatoes, bring to a simmer and cook until the potatoes are tender about 12 to 15 minutes; taste and adjust seasoning a bit if needed, keep the heat at a gentle simmer.

5. While the soup simmers, make the dumpling dough: whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, stir in 2 tablespoons chopped chives and 1 tablespoon chopped fresh parsley.

6. In a separate bowl beat 2 large eggs with 3/4 cup milk and 2 tablespoons melted butter, pour into the dry mix and stir just until combined into a sticky dough, add a splash more milk only if it seems too dry; do not overmix or the dumplings get tough.

7. Once the potatoes are tender, lower the heat and stir in 1 1/2 cups whole milk and 1/2 cup heavy cream, warm gently but do not let it boil hard or the dairy can split.

8. Drop spoonfuls of the dumpling dough (tablespoon size or slightly larger) into the simmering soup so they float apart, cover the pot and simmer gently for 10 to 12 minutes until the dumplings are puffed and cooked through.

9. Turn off the heat, remove the bay leaf, stir in 2 tablespoons chopped fresh parsley, taste and adjust salt and pepper, garnish with extra parsley and more chives or green onions; serve hot, and try to resist stirring the dumplings too much or they might break apart.

Equipment Needed

1. Large heavy pot or Dutch oven for cooking the soup
2. Cutting board and a sharp chef’s knife for peeling and dicing vegetables
3. Vegetable peeler for the potatoes
4. Measuring cups and spoons (for broth, milk, flour, salt, etc.)
5. Wooden spoon or heatproof spatula for sautéing and stirring
6. Whisk for making the roux and smoothing in the broth
7. Big mixing bowl and a small bowl for the dumpling dough and wet ingredients
8. Tablespoon or small cookie scoop to drop dumplings evenly into the soup
9. Ladle and slotted spoon for serving and removing the bay leaf

FAQ

Potato & Dumpling Soup Recipe Substitutions and Variations

• Potatoes: swap with Yukon Gold for a creamier, richer texture, sweet potato for a sweeter, colorful twist, cauliflower florets for a low carb option that still gives body, or parsnips/turnips for an earthier flavor. Adjust cook time and mash level.
• Chicken broth: use vegetable broth to keep it vegetarian, mushroom broth for extra umami, or plain water mixed with 1 to 2 teaspoons concentrated bouillon or a tablespoon miso paste dissolved for savory depth. Taste and salt at the end.
• Whole milk or heavy cream: use half and half or evaporated milk for similar creaminess, canned coconut milk or cashew cream for a dairy free swap (coconut adds a hint of flavor), or plain yogurt thinned with a little milk but warm slow so it doesnt split.
• Eggs in the dumplings: make a flax egg by mixing 2 tablespoons ground flaxseed with 6 tablespoons water for two eggs, or use 1/2 cup pureed silken tofu, a commercial egg replacer per package directions, or 1/2 cup plain yogurt thinned slightly. Dumplings might be a bit denser but still good.

Pro Tips

1. Brown the veggies good, it gives so much more flavor than just softening them. Don’t crowd the pot or they’ll steam instead of caramelizing, and after theyre browned splash a little broth in and scrape up the brown bits they add a lot.

2. Use two kinds of potatoes if you can — one starchy (like a russet) to break down and make the broth silky, and one waxy (Yukon or red) to keep nice little chunks. Texture contrast makes the soup feel homemade not gloopy.

3. Dumpling rule: barely mix the dough and keep it slightly sticky, thats the secret to tender, fluffy dumplings. Drop them evenly sized, cover and resist stirring while they cook or they’ll fall apart, simmer gently no rolling boil.

4. Brighten at the end and plan for leftovers, a tiny squeeze of lemon or a splash of vinegar right before serving wakes everything up. If you make the soup ahead, either store dumplings separate or expect them to soak up liquid and add extra broth or milk when reheating.