This time of year kicks off soup season.

In this week’s segment on Cooking with KX, we show you how to make a traditional Midwestern soup that is sure to keep you warm throughout the winter.

Creamy Knoephla Soup

Prep Time: 15 mins
Cook time: 40 mins
Servings: 24 bowls
Cuisine: German



  • 1 pack of bacon
  • 6 tablespoons butter
  • 1 chopped onion
  • 1 stalk of celery
  • 3 cups chopped carrots
  • 6 cloves minced garlic
  • 1 cup all-purpose flour
  • 24 cups chicken broth
  • 1 bag of russet potatoes
  • 3 cups heavy cream

Knoephla Dumpings

  1. 9 cups all-purpose flour
  2. 6 teaspoons baking powder
  3. 3 teaspoons salt
  4. 3 teaspoons chopped parsley
  5. 3 teaspoons chopped dill
  6. 3 teaspoons thyme
  7. 3 cups whole milk
  8. 3 eggs


    1. Cook bacon, set aside
    2. Chop and saute vegetables
    3. Add flour to the veggies and cook until flour is dissolved and makes the veggie mixture thick
    4. Peel, chop, and add potatoes, and add chicken broth to a large soup pot.
    Bring to a light simmer and let cook.
    5. Start preparing dumpling dough by mixing herbs, flour, salt, and baking powder in a large bowl.
    In a separate bowl whisk the eggs and milk together.
    Make a well in the center of the flour mixture and add the milk mixture.
    Fold until the liquid is mixed in and you’re left with a shaggy dough.
    Sprinkle flour on the counter and knead the dough for five minutes.
    Roll out the dough into a 1/2 inch thick rectangle and cut the dough into 1/2-1 inch squares.
    6. One by one, add the dough squares, you’ll know they are fully cooked when they rise to the top of the pot.
    7. Add the heavy cream and stir until completely combined.
    8 Let the mixture simmer for 5-10 Minutes.
    9. Top with your bacon crumbles, and enjoy!