Potato Cream Soup (North Dakota Knoephla)

North Dakota has strong German and Scandanavian influences, which is well reflected in this local favourite. Knoephla (pronounced nip-fla) is a German soup perfect for chilly fall days as it warms the bones.

Soup:
½ cup butter, cubed
3 medium potatoes, peeled and cubed
1 small onion, grated
3 cups milk
6 cups water
6 tsp. chicken or 3 vegetable bouillon cubes

Knoephla:
1½ cups all-purpose flour, unbleached
1 egg, beaten
5-6 Tbsp. milk
½ tsp. sea salt
fresh parsley, minced (optional)

In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil.

Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a ½” rope. Cut into ¼” pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

Makes 8-10 servings (2½ quarts).