Ingredients

• 0.5 cups butter , cut into cubes
• 3 bakings potatoes , peeled and cut into cubes
• 1 small onion , diced
• 1.5 teaspoons ground black pepper
• 3 cups whole milk
• 6 cups water
• 2 tablespoons chicken bouillon

Instructions

1. 1 Gather the ingredients.
2. 2 Make soup: Melt butter in a large skillet over medium heat. Sauté potatoes, onion, and pepper in hot butter until just tender, about 20 minutes. Stir in milk and heat until almost boiling, about 5 minutes. Remove the skillet from heat.
3. 3 Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
4. 4 Make knoephla: Mix together flour, milk, beaten egg, dill weed, parsley, pepper, and salt in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed.
5. 5 Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop them into boiling broth.
6. 6 Reduce heat, cover the Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
7. 7 Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

Nutrition per serving