Cheesy Potato Knipla Soup brings together the best of German-Russian heritage cooking in one incredibly satisfying bowl. This traditional soup features tender homemade knipla (small potato dumplings), creamy cheese-laden broth, and chunks of perfectly cooked potatoes that create the ultimate cold-weather comfort food. Originally brought to America by German-Russian immigrants in the late 1800s, knipla soup has remained a beloved staple in North Dakota and other Midwest communities. The word “knipla” comes from the German verb “kneipen,” meaning to pinch, which describes how these small dumplings are traditionally formed. This recipe transforms simple pantry ingredients into a rich, filling soup that tastes like a warm hug from grandma’s kitchen.
Serving: 8-10 people
Cooking Time: 1 hour 15 minutes
Ingredients
For the Knipla Dumplings:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base:
- 2 pounds russet potatoes, peeled and cubed
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 2 carrots, diced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 bay leaves
For the Cheese and Seasoning:
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- Salt and white pepper to taste
- 1/4 cup fresh parsley, chopped
For Garnish:
- Extra shredded cheese
- Fresh dill sprigs
- Buttered bread or dinner rolls
Instructions
Make the Knipla Dumplings
In a medium bowl, whisk together flour, salt, and pepper. In a separate bowl, beat eggs and milk together. Gradually add the egg mixture to the flour, stirring until a soft dough forms. The dough should be slightly sticky but manageable. Let the dough rest for 15 minutes while you prepare the soup base.
Prepare the Vegetable Base
In a large, heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add diced onion, celery, and carrots, cooking for 6-8 minutes until vegetables are softened and onion is translucent. Sprinkle flour over the vegetables and stir constantly for 2-3 minutes to create a light roux.
Build the Soup Foundation
Gradually whisk in chicken broth, making sure to eliminate any lumps from the flour. Add cubed potatoes, bay leaves, garlic powder, dill, and smoked paprika. Bring the mixture to a boil, then reduce heat to medium-low and simmer covered for 15-20 minutes until potatoes are tender when pierced with a fork.
Form and Cook the Knipla
While the soup simmers, shape the knipla dumplings. Using floured hands or a small spoon, pinch off marble-sized pieces of dough and drop them directly into the simmering soup. The traditional method involves pinching small pieces between your thumb and forefinger, but using two spoons works just as well. Cook the knipla for 10-12 minutes until they float to the surface and are cooked through.
Add the Dairy and Cheese
Reduce heat to low and slowly stir in milk and heavy cream. Heat gently for 5 minutes without boiling. Remove bay leaves and gradually add the grated cheeses, stirring constantly until completely melted and smooth. The soup should be thick and creamy. Season with salt and white pepper to taste.
Final Touches
Stir in fresh parsley and let the soup rest for 5 minutes to allow flavors to meld. Taste and adjust seasoning as needed. The soup should have a rich, cheesy flavor with tender knipla and potatoes throughout.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 445
- Protein: 18g
- Carbohydrates: 48g
- Fat: 22g
- Fiber: 4g
- Sodium: 865mg
- Calcium: 35% daily value
- Iron: 15% daily value
Helpful Tips
Perfect Knipla Consistency: The knipla dough should be soft and slightly sticky, similar to gnocchi dough. If it’s too dry, add milk one tablespoon at a time. If too wet, add flour gradually. Well-made knipla should be tender and light, not dense or chewy.
Traditional Shaping Method: Authentic knipla are formed by pinching small pieces of dough between your thumb and forefinger, creating irregular, rustic shapes. Don’t worry about making them perfectly uniform – the imperfect shapes are part of their charm and help them hold the creamy broth.
Cheese Selection Matters: Use freshly grated cheese for the smoothest melting. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Sharp cheddar provides tang while Monterey Jack adds creaminess, but you can substitute with Gruyere or Swiss for different flavor profiles.
Prevent Curdling: Keep the heat low when adding dairy and cheese. High temperatures will cause the proteins to separate. If your soup does curdle, remove it from heat and whisk vigorously, or blend briefly with an immersion blender.
Make-Ahead Strategy: You can make the knipla dough up to 24 hours ahead and refrigerate it covered. The soup base can also be prepared without the dairy and cheese, then finished when ready to serve. However, knipla are best cooked fresh as they can become tough when reheated.
Texture Variations: For a heartier texture, mash about one-quarter of the cooked potatoes against the side of the pot before adding dairy. This creates a thicker, more rustic soup while still leaving plenty of potato chunks.
Storage and Reheating: Store leftovers in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently. You may need to add a splash of milk or broth as the soup thickens when cold. The knipla will absorb some liquid overnight, which is normal.
Serving Suggestions: This soup is traditionally served with buttered dark bread or dinner rolls. Some families add crumbled bacon or ham for extra richness. A simple salad with vinegar dressing cuts through the richness beautifully.
Cultural Connection: Many German-Russian families have their own knipla variations passed down through generations. Some add sauerkraut, others use different cheese combinations. Feel free to adapt this recipe to match your family’s preferences or heritage variations.
