Knoephla Soup Recipe by Molly Yeh

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

Knoephla

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1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

Pinch of black pepper

Pinch of freshly grated nutmeg

Soup

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2 tablespoons unsalted butter

1 large onion, finely chopped

2 large carrots, finely chopped

2 celery ribs, finely chopped

Kosher salt

Pepper

2 garlic cloves, minced

7 cups chicken or vegetable stock or low-sodium broth

2 bay leaves

1 ½ pounds red potatoes, peeled and cut into ½-inch pieces

½ cup heavy cream

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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