Cheesy Potato Knipla Soup
Broccoli, bacon and potato chowder with cheese smary savvy living.
Recipe Summary Cheesy Potato Knipla Soup
A German favorite of my Grandma's with an American twist! A thick, hearty soup.Ingredients | Cheesy Potato Soup Recipe With Velveeta6 baking potatoes, peeled and diced2 cups carrots, peeled and thinly sliced2 cups finely chopped celery1 cup diced onion2 teaspoons salt3 quarts water5 cups all-purpose flour1 teaspoon salt2 eggs, beaten1 ¼ cups water1 cup butter1 cup all-purpose flour2 teaspoons salt1 quart milk1 cup Cheddar cheeseDirectionsPlace the potatoes, carrots, celery, onion, 2 teaspoons of salt, and 3 quarts of water into a large pot. Bring to a boil over high heat while you proceed to make the knipla.Combine 5 cups of flour and 1 teaspoon of salt in a large bowl; pour in the eggs and 1 1/4 cups water. Mix until the dough comes together, about two minutes. Knead on a lightly floured surface for 3 to 5 minutes until elastic. Using kitchen scissors, snip off pieces of the dough into the boiling soup. Boil until the knipla rise to the surface, then reduce heat to low, and simmer while you make the cheese sauce.Melt the butter in a saucepan over medium heat, then whisk in 1 cup of flour and 2 teaspoons of salt. Pour in milk and add cheese; cook until the cheese melts and the mixture thickens, stirring constantly. Pour the cheese sauce into the soup and simmer for 20 minutes more, or until ready to serve.Info | Cheesy Potato Soup Recipe With Velveetaprep: 45 mins cook: 45 mins total: 1 hr 30 mins Servings: 12 Yield: 12 servings
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