Knoepfla Soup 2

This is an easy knoepfla soup.  My grandma and mom made this a lot.  Leftovers are great!  I often make a bigger batch so I have leftovers.  

Knoepfla Soup 2

Ingredients

2 potatoes, peeled and cut into small cubes
1/2 tsp salt
2 cups flour
2 eggs
1-2 tsp baking powder (more baking powder will make lighter knoepfla)
Milk (half and half, cream) Possibly around 2 cups milk and 1/2 cup cream
2 Tbsp butter
Salt and pepper to taste

Directions

Make knoepfla first.  In a bowl mix the flour and baking powder.  Add the eggs and mix.  Slowly add water to make a stiff dough.  Put on a floured board and knead with hands until smooth.  Cover with towel and let set for 1/2 hour.  Then make into small logs and let set again.

Start cooking the potatoes while knoepfla is setting the second time.  Place potatoes in a small kettle and cover with water.  Season with salt.  Bring to a boil and simmer until potatoes are soft.  Do not drain.

While potatoes are cooking bring a large pot of water, filled 2/3 full to a boil.  Salt this water too.    With a scissors cut small pieces of dough into the boiling water.  Cook the knoepfla 5-7 minutes.  Drain.  Put back into large kettle.

Pour cooked potatoes with water on top of knoepfla in large kettle.  Add milk to cover the knoepfla and potatoes.  Add 1/2 cup cream (or whatever combination of milk and cream you want).  Add butter and season to taste.

Sometimes to thicken the milk I beat up an egg and maybe use 1/2 of it.  I mix some of the hot milk into the egg and then pour the egg/milk back in to the soup.

Also a good German eats this soup with about 1/2 tsp white vinegar added to the soup in the bowl.