Ingredients

• 4 cups water
• 2 cups chicken broth
• 1 large onion, diced
• 1 stalk celery, diced
• 2 cups potatoes, diced
• 2 bay leaves
• 2 chicken bouillon cubes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 cup cream
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt

Instructions

1. In a big soup pot add water and broth, then add onion, celery, potatoes, bouillon cubes and spices. Boil until potatoes are done, about 12-15 minutes. Add cream and knoepfla. Simmer 30-40 minutes.

2. Knoephla Dough a German dumpling:.

3. Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water -- some here do.

4. Roll into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup.

5. This is a very hearty soup and wonderful on a cold day! Especially here in North Dakota! Brrrrr -- So come in and "Sit Down and Eat!".