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potato soup with rivels

(1 rating)
jimmykathall avatar
Recipe by
Kathleen Hall
@jimmykathall
Cedar Rapids, IA

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.

►
(1 rating)
yield serving(s)
prep time 1 Hr 30 Min
cook time 1 Hr
method Stove Top

Ingredients For potato soup with rivels

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

How To Make potato soup with rivels

  • 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.
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