Peel potatoes and cut into quarters. Bring to a boil in one pot.

In a large soup pot melt butter and sauté chopped onions. Add granulated chicken broth and make a rue. Add the water mixing rue completely.

Add bay leaves to the water. Start making dough while bring the water to a boil.

Moderately Flour your surface and place one ball of dough on the flour to roll out with a rolling pin. 1/8 thick. Sprinkle top of dough with more flour and rub across the top. (make sure both sides aren’t sticky). Use a pizza cutter to cut dough into SMALL squares. Use a dough scraper to lift kneophla off your surface and place onto a cookie sheet. (Don’t worry about the extra flour). Add to the boiling water and quickly stir to keep them from sticking to each other.

Repeat until you have added all of your dough.

Potatoes should be done by now. Drain the water, and lightly mash potatoes and add to the soup.

Add the cream and bring to a simmer. Remove bay leaves and add a handful of parsley flakes. Stir and enjoy ❤️ add salt and pepper to taste.

Can be frozen for later.