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Cheesy Potato Knipla Soup
Cheesy Potato Knipla Soup
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Grandma's cheesy vegetable soup with dumplings, a German-inspired American delight!
Ingredients:
  • 6 baking potatoes, peeled and diced
  • 2 cups carrots, peeled and thinly sliced
  • 2 cups finely chopped celery
  • 1 cup diced onion
  • 2 teaspoons salt
  • 3 quarts water
  • 5 cups all-purpose flour
  • 2 eggs, beaten
  • 1.25 cups water
  • 1 cup butter
  • 1 quart milk
  • 1 cup Cheddar cheese
Instructions:
  • In a large pot, combine potatoes, carrots, celery, onion, 2 teaspoons of salt, and 3 quarts of water. Bring to a boil on high heat as you prepare the knipla.
  • In a large bowl, mix 5 cups of flour and 1 teaspoon of salt. Add the eggs and 1 1/4 cups of water, then combine until dough forms (about 2 minutes). Knead on a lightly floured surface for 3 to 5 minutes until elastic. Snip pieces of dough into boiling soup. Boil until knipla rise to the surface, then simmer on low while preparing the cheese sauce.
  • In a saucepan over medium heat, melt butter, then whisk in flour and salt. Add milk and cheese, stir until cheese melts and sauce thickens. Pour cheese sauce into soup, simmer for 20 minutes or until ready to serve.

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