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An overhead view looking down into a white bowl filled with German Potato Dumpling Soup.
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4 from 12 votes

German Potato Dumpling Soup Recipe

A delicious, hearty soup that will warm you up on a chilly evening.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: German
Servings: 18 servings
Calories: 265kcal

Equipment

  • 1 Large soup pot
  • 1 Large boiling pot

Ingredients

Salt Water

  • 1 tbsp. salt
  • water (enough to fill the large pot)

Dumplings

  • 3 lb. potatoes (any kind you prefer)
  • 1½ cup starch (see suggestions above)
  • 3 large egg yolks
  • 2 tbsp. dried thyme
  • 2 tsp. salt
  • 1 tsp. ground black pepper

Soup

  • 2 cups sliced carrots
  • 1 cup thinly sliced celery
  • ½ cup finely diced or grated red onion
  • 2 tbsp. oil
  • 1 tbsp. peppercorns
  • 2¼ lbs. chicken thighs
  • 4 medium bay leaves
  • 1 tbsp. dried marjoram
  • 1 tbsp. ground rosemary
  • 8 large garlic cloves (pressed or minced)
  • 4 cups chicken broth (no sugar or dextrose added)
  • 4 cups vegetable broth
  • 4 cups filtered water
US Customary - Metric

Instructions

Salt Water

  • Start by bringing your potatoes to a boil in a large pot of salted water. When these are done, you'll want to drain them and let them cool to a temperature you can handle without burning yourself.
    Potatos and salt in a pot of water.
  • While the potatoes cook, chop all the vegetables and measure out any remaining ingredients.
    Slicing carrots on a wooden cutting board.

Soup

  • Add oil to a large soup pot.
    Adding oil to a soup pot.
  • Add the celery, carrots, and onions to the pot. Sauté them in the pot until the onions start to turn a light golden brown.
    Raw, sliced carrots, celery and onions in oil in a large soup pot.
  • Halfway through sautéing the veggies, stir in the peppercorns.
    Adding peppercorns to sautéd veggies in a soup pot.
  • Once the veggies are about a minute away from being done, add in the pressed or minced garlic. Sauté that with the veggies, stirring constantly, for 1 minute (so the garlic doesn't burn)
    Pressing fresh garlic into a soup pot through a garlic press.
  • Add the chicken broth, vegetable broth, and water to the pot.
    Adding broth to a large soup pot.
  • Add the raw chicken thighs.
    Putting raw chicken into broth in a large soup pot.
  • Finally, add in the spices. Stir and bring back to a gentle boil.
    Bay leaves, ground black pepper and ground rosemary floating in a pot of broth, veggies and chicken.

Dumplings

  • While the pot bubbles, peel the warm potatoes.
    Peeling cooked and cooled potatoes.
  • Mash the cooked potatoes with a fork or potato masher.
    Mashing potatoes in a pot with a fork.
  • Once the potatoes are mashed, add in the egg yolks and seasoning.
    Seasonings and starch added to egg yolks and smashed potatoes in a pot.
  • Mix well until you have a well-blended dumpling dough.
    The finished smashed potatoes sitting in a pot.
  • For softer dumplings, you'll want to spoon small dumpings into the pot of boiling broth. For firmer dumplings, you can roll small dumplings by hand.
    A spoon picks up a small amount of the smashed potatoes.
  • Once you drop the last dumpling in, continue to boil for 5 minutes more. All the dumplings should have raising to the top of the pot in this time.
    Dumplings floating at the top of a boiling pot of German Potato Dumpling Soup.
  • Cool the soup a bit, season with any extra salt you want, and serve.

Video

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 27g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 87mg | Sodium: 729mg | Potassium: 535mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2635IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg