Potato Soup with Rivels

Potato Soup With Rivels Recipe

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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.

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


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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

How to Make Potato Soup with Rivels


  • 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.

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About Potato Soup with Rivels

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

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