Potato Soup with Rivels
So, while I can't claim it as totally my own, it is a superb soup that is a total meal in itself.And, is very good on a day when the men have been out chopping wood, or outside getting ready for winter.It will fill you up, and leave you with a satified full feeling.And, everyone will leave the table feeling replete.
4 cchicken broth
1 largeonion, chopped
1 tspsalt,or salt-less flavoring,like mrs. dash
1 cfinely chopped ham, or
1 cchopped cripsy bacon
How to Make Potato Soup with Rivels
- Cook raw potatoes,salt, and onions in chicken broth until tender.This should take about 15 to 20 minutes.
- In a small bowl,mix together egg, and flour with a fork. These are your rivels, They should be clumpy, and there should be flour left over in the small bowl.Set aside.
- Chop your crispy bacon,or ham, and cook with the potatoes until heated through.
- Now stirring gently with a wooden spoon, mix in your rivels. Your soup will thicken, as you stir.
Hint: I have also mixed in corn,green beans,and chopped carrots to make a complete meal. No one has ever left my table hungry after eating this soup. Enjoy!