Growing in a huge family we loved anything with dumplings... and soup always fed alot of people around our table with fresh homemade buttered bread and good conversation. This soup on a cold winter's day was always a favorite. 
Knoephla soup
2 stalk celery, diced
1 med. onion, diced
2 32 oz boxes chicken broth
6 potatoes, diced
2 T. chicken soup base
2 Bayleaves
1 lb of bacon cooked
1 stick butter
1 pint heavy cream
Knoephla Dough
4 C. flour
2 tsp. salt
1 C. water or milk
3 tsp. baking powder
4 eggs
Directions
Combine potatoes, onions, celery, chicken broth and soup base, cook.
Mix together the flour, baking powder, salt, eggs and 1 C. water or milk to make a fairly stiff dough. Roll into ½ ropes; cut ½ into pieces and drop into boiling water for about 5-7 min remove drain and lay out to dry.
Add bacon to potatoe?s celery and onions. Add Knoephla to soup while potatoes still need to cook approximately the last 3-5 min till potatoes are done .
After potatoes, celery and onions, Knoephla are tender turn heat down to low and add 1 stick butter and 1 pint heavy cream leave heat on low do not boil after adding cream just heat on low.
I usually cook my knoephla first then cook the bacon this way they have more time in the pot with the potatoes and other stuff to soften up .
Or you can make a softer dough by adding more liquid and drop in to boiling water with spoon and knife then after they are cool cut into bite size pieces.
Adapted from :: Taste Of Home
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