Give your jaws a break and make this very quick soup with all the flavor of a deli sandwich.
I grew up eating Knoephla soup, a German tradition. I have altered the traditional recipe from my youth, replacing chicken broth with cream of potato soup and adding a few ingredients. This recipe is for immediate use, but I prefer letting it chill over night, then warming it up in a crockpot the following day. Only add the knoephla 20 minutes before serving as they will get mushy if left in too long. This is perfect for a cold winter day.
This is a hearty soup that is good on a cold and blustery day -- or any time for that matter. When I serve this everybody comes back for seconds and thirds, so make a large batch of it if you have a large crowd to serve.