Potato Soup With Rivels Recipe

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Potato Soup with Rivels

Kathleen Hall


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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★★★★★ 1 vote
Family of 4-5
1 Hr 30 Min
1 Hr
Stove Top


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


1Scrub, and remove any blemishes from potatoes.Cut into bite-sized pieces.

2Place 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.

3Meanwhile,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.

4Whisk 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