Knoephla Soup | NDSU Agriculture

Ingredients

• ¼ cup butter, unsalted
• 6 cups baking potatoes (about 3 large), peeled and cubed
• ½ cup onion (about 1 small onion), diced
• ¾ cup celery, diced
• ¾ cup carrot, diced
• ½ teaspoon pepper (or to taste)
• 3 cups whole milk
• 6 cups chicken broth
• ¾ cup whole-wheat flour
• ¾ cup white flour
• 7 tablespoons whole milk, or more as needed
• 1 egg
• 2 teaspoons dill weed
• 2 teaspoons parsley
• ½ teaspoon ground black pepper (or to taste)
• ½ teaspoon salt