• 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 16 ounces potatoes, peeled and diced
  • 2 bay leaves
  • 48 ounces chicken stock
  • 1 cup heavy cream
  • 2 tablespoons slurry
  • Kosher salt, to taste
  • Knoephla dumpling dough, recipe follows


In a Dutch oven, heat oil and sweat onions and garlic. Add celery, potatoes, bay leaves and stock and simmer until potatoes soften. Remove bay leaves, stir in cream and slurry to thicken. Add dumplings and heat through. Makes 6 servings.

To make potato dumplings, peel, cook and boil 24 ounces russet potatoes. Rice potatoes and cool. Combine potatoes with ¾ cup flour, ½ teaspoon salt, 1 egg and enough whole milk to form a dough. Drop by teaspoonfuls into salted water and boil for 15 minutes.

Recipe by Food Fanatics® Chef Jared Thor Larson