📝 About This Recipe
This soul-warming soup celebrates the German 'Kartoffelklöße'—plump, silky potato dumplings that are the crown jewel of Alpine comfort food. Nestled in a crystal-clear, aromatic vegetable broth infused with smoked salt and fresh lovage, these dumplings provide a satisfying chew that pairs perfectly with the crunch of leeks and carrots. It is a masterclass in humble ingredients transformed into a sophisticated, heart-healthy meal that tastes like a hug from a German grandmother.
🥗 Ingredients
The Potato Dumplings (Klöße)
- 2 lbs Russet or Yukon Gold potatoes (boiled in skins, peeled, and riced while warm)
- 1/2 cup Potato starch (plus extra for dusting)
- 1 Egg (large, lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Salt (fine sea salt)
The Aromatic Broth
- 8 cups Vegetable or Beef stock (high quality or homemade)
- 2 medium Carrots (peeled and sliced into thin rounds)
- 1 large Leek (white and light green parts only, sliced into half-moons)
- 1/2 cup Celery root (Celeriac) (finely diced)
- 1 piece Bay leaf (dried)
- 4-5 whole Peppercorns (black)
- 1/2 teaspoon Smoked salt (to add a hint of 'Speck' flavor without the meat)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (chopped)
👨🍳 Instructions
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1
Begin by boiling your whole, unpeeled potatoes in salted water until tender, about 25 minutes. Drain and let them steam dry for 5 minutes to ensure the dumplings aren't soggy.
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2
While the potatoes are warm, peel them and pass them through a potato ricer into a large mixing bowl. Spreading the riced potatoes out slightly helps excess moisture evaporate.
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3
In a separate large pot, combine the stock, carrots, leeks, celeriac, bay leaf, and peppercorns. Bring to a gentle simmer over medium heat.
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4
Season the broth with smoked salt. Let the vegetables simmer for 15-20 minutes until they are 'al dente' (tender but still holding their shape).
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5
Return to your riced potatoes. Add the potato starch, beaten egg, salt, and freshly grated nutmeg. Mix gently with your hands until a soft, non-sticky dough forms.
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6
Test the dough: Pinch off a small piece and drop it into a small pot of boiling water. If it holds its shape, you're ready; if it falls apart, knead in 1 more tablespoon of starch.
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7
With floured hands, roll the dough into small, walnut-sized balls (about 1 inch in diameter). Larger dumplings are traditional for mains, but smaller ones are better for soup.
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8
Carefully drop the potato dumplings into the simmering broth one by one. Do not crowd the pot; work in batches if necessary.
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9
The dumplings will initially sink. Wait 3-5 minutes until they rise to the surface. Once they float, let them simmer for an additional 2 minutes to ensure the center is cooked through.
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10
Taste the broth one last time and adjust the salt and pepper to your preference. Remove the bay leaf and whole peppercorns if you can spot them.
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11
Ladle the hot broth, vegetables, and 3-4 dumplings into deep bowls.
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12
Garnish generously with snipped chives and parsley for a burst of color and freshness. Serve immediately.
💡 Chef's Tips
Use starchy potatoes like Russets for the fluffiest texture; waxy potatoes can make the dumplings gummy. Never boil the broth vigorously once the dumplings are added, or they may break apart; a gentle simmer is key. If you want a deeper flavor, sauté the leeks and carrots in a little butter before adding the stock. To make it vegan, replace the egg with 2 tablespoons of soy flour mixed with water, though the texture will be slightly denser. Leftover dumplings can be sliced and pan-fried the next day for a delicious snack.
🍽️ Serving Suggestions
Pair with a crisp German Riesling or a cold Pilsner to cut through the starch. Serve with a side of crusty rye bread and cultured butter. A small side salad of shaved cucumber with dill vinegar dressing balances the richness of the soup. Add a dollop of sour cream or crème fraîche to the bowl just before eating for extra creaminess. For meat lovers, add crispy bits of fried bacon (Speck) on top as a final garnish.