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Try SavoraQuick & Easy Knoephla Soup
A comforting and creamy potato and dumpling soup, North Dakota style! This recipe uses a clever shortcut to get dinner on the table fast.
Ingredients
- medium, peeled and diced Potatoes4
- medium, chopped Onion1
- medium, chopped Carrots2
- stalks, chopped Celery2
- Chicken Broth8 cups
- (about 10 biscuits), quartered Refrigerated Biscuit Dough1 can
- Heavy Cream1 cup
- Butter2 tablespoons
- All-Purpose Flour2 tablespoons
- Salt1 teaspoon
- Black Pepper1/2 teaspoon
- Dried Parsley1 tablespoon
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Learn MoreMethod
In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in chicken broth until smooth. Bring to a simmer.
Add potatoes, onion, carrots, and celery to the pot. Season with salt, pepper, and parsley. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Stir in the quartered biscuit dough pieces. Cook for 10-12 minutes, or until the dumplings are cooked through and have puffed up.
Stir in heavy cream and heat through. Do not boil.
Taste and adjust seasonings as needed. Serve hot.
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