Potato Soup With Rivels Recipe

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Potato Soup with Rivels

Kathleen Hall

By
@jimmykathall

This chowder is great to serve on a cold winter day.It's great for your hard working family, and will fill them up quickly.


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Comments:

Serves:

Family of 4-5

Prep:

1 Hr 30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 box
chicken broth
3 large
red potatoes,cleaned,diced
1 small
onion,chopped
1 1/2 c
ham,or cooked bacon, chopped in bite-sized pieces (opt.)
1 pkg
frozen mixed vegetable,(opt.)
1 large
egg
1 c
all purpose flour
1 tsp
salt
1 tsp
garlic and herb seasoning

Directions Step-By-Step

1
Scrub, and remove any blemishes from potatoes.Cut into bite-sized pieces.
2
Place chicken broth into large saucepan,or dutch oven,with potatoes, and onions and cook until tender.Do NOT drain.Add optional meat,and mixed vegetable, and cook until hot.(you may need to add a little more water-a cup is ok.)Also add garlic, and herb seasonings,now.
3
Meanwhile,in a small bowl, mix together salt,and flour,mix well.Add one whole egg to this.Mix until lumps of dough form.These are the rivels.Not all flour will be incorporated.
4
Whisk this quickly into the boiling soup mixture.Soup should immediately begin to thicken.Reduce heat to low, and cook for a few minutes longer,stirring often to prevent sticking.
[The rivels are like little dumplings.] Serve.

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Potatoes
Regional Style: German
Other Tag: Healthy
Hashtag: #hearty