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potato soup

(1 rating)
Recipe by
kate delahanty
charleston, SC

Barbara Wharton's Recipe 1962

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min

Ingredients For potato soup

  • 2 c
    mashed potatoes
  • 1 stick
  • 2 dash
    celery seed
  • 6 c
  • 3/4 c
  • 1

How To Make potato soup

  • 1
    Add milk to pot,at medium heat, add mashed potatoes, butter and celery seed. Bring to low boil.
  • 2
    Egg Rivels In separate bowl, mix flour and egg together with fork. Until mixed (will be very thick and sticky)
  • 3
    When soup comes to low boil and butter is melted, add egg rivel mixture one small small dollop at a time. Making sure to make each dollops different sizes, small, medium and large. As soup still slow boil let egg rivels fully cook. (They are like small dumplings) and thicken the soup as it cooks. Turn stovetop to low and cook 5 final minutes. Serve.

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