Best 6 Potato Soup With Rivels Recipes

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In the realm of comfort food, few dishes can rival the allure of a warm, hearty bowl of potato soup. This classic soup is not only delicious and satisfying but also versatile, with countless variations to suit diverse tastes and preferences. From creamy and smooth to chunky and rustic, potato soup can be transformed into a culinary masterpiece with the addition of simple yet flavorful ingredients. This article presents a collection of potato soup recipes that cater to various dietary needs and preferences. Whether you're a fan of classic potato soup, a vegetarian seeking a meatless option, or someone looking for a low-carb alternative, you'll find a recipe here that will tantalize your taste buds. So, grab your apron, prepare your ingredients, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

POTATO SOUP WITH DRY RIVELS



Potato Soup with Dry Rivels image

Provided by Vintage Recipe Project

Categories     Soup Recipes

Number Of Ingredients 8

4 medium potatoes
salt
2 tbs butter
1½ qt water
1 egg
¼ cup milk
½ cup flour
½ cup cream

Steps:

  • Cook potatoes in salted water until soft.
  • Add butter.
  • To make Rivels mix egg & flour together, then add milk.
  • Cut through mixture with two forks.
  • Drop rivels which should be no bigger than a cherry stone into boiling potatoes, stirring to prevent packing together.
  • Cover kettle & cook 5 min.
  • Add cream.
  • If desired, garnish with parsley or pieces of crisp cooked bacon.

POTATO SOUP WITH RIVELS



Potato Soup with Rivels image

This was my grandmother's recipe and I am pretty certain it was passed down through the generations from Amish roots. For added flavor, chopped onions and bits of ham can be added with the potatoes and ham broth may be substituted for the water.

Provided by Mercy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium potatoes, peeled and cubed
1 cup flour
1/2 teaspoon salt
2 whole eggs
2 cups milk
salt and pepper

Steps:

  • Cover the bite-sized potato cubes with cold, salted water.
  • Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
  • Pour the flour into a bowl and form a well (indentation) in the center.
  • Beat the eggs together and pour them into the flour well.
  • Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to ‘pellets’.
  • Drop the pellets into the boiling cooked potatoes.
  • Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
  • Add the milk to the soup and heat through (do not boil).
  • Season to taste.

BAKED POTATO SOUP WITH RIVELS



Baked Potato Soup with Rivels image

This soup is my families favorite. Very thick and creamy. My dad used to make this for me when I was a child and now I make it for my children. It is perfect for a cold fall day! Store leftovers in a covered container. This soup gets better and better as it sits.

Provided by Chel_C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 18

4 slices bacon, cut into 1/4-inch pieces
4 russet potatoes, peeled and cubed
½ (15.25 ounce) can yellow corn, drained
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
4 cloves garlic, minced
1 ½ cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
2 ½ cups milk
2 eggs
1 cup all-purpose flour
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 tablespoon finely minced fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat a skillet over medium heat. Add bacon and fry until crisp, 3 to 5 minutes. Pour bacon and grease into a large pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.
  • Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk, bring to a boil, reduce heat, and simmer until soup is thickened, about 2 minutes.
  • Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.
  • Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.
  • Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you go to prevent them from sticking together. Cook over low heat until rivels are solid, about 15 minutes. Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper.

Nutrition Facts : Calories 572.3 calories, Carbohydrate 53.2 g, Cholesterol 130 mg, Fat 28.2 g, Fiber 3.4 g, Protein 27.8 g, SaturatedFat 16.7 g, Sodium 857.9 mg, Sugar 7.1 g

POTATO SOUP WITH RIVALS



Potato Soup with Rivals image

Great comfort food.

Provided by SK H

Categories     Soups

Time 40m

Number Of Ingredients 9

4 medium sized potatoes
1/2 c onion chopped
1/2 c celery chopped
1 c milk
1 c flour
2 tsp salt
1 large egg
1/4 stick butter
1/4 c instant mashed potatoes

Steps:

  • 1. chop potatoes into bite size pieces, chopping the onion and celery into smaller pieces.
  • 2. Cover with water about 1 inch above the potatoes,add 1 1/2 tsp salt and cook until tender
  • 3. While potatoes are cooking mix together with a fork flour, 1/2 tsp salt, and egg. Pull off pieces the size of a nickel and drop into the cooking potatoes.
  • 4. When potatoes are tender add milk and butter and stir until the butter is melted.
  • 5. Stir in 1/2 cup of instant mashed potatoes to thicken the soup and serve hot.

POTATO SOUP WITH RIVELS



Potato Soup with Rivels image

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.

Provided by Kathleen Hall

Categories     Cream Soups

Time 2h30m

Number Of Ingredients 9

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

Steps:

  • 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.

POTATO BACON RIVEL SOUP



Potato Bacon Rivel Soup image

In rural Ohio, rivel soup is a treasured home-style soup and everybody has their own version. This recipe is from my mother. You can add left over mashed potatoes after you have cooked the rivels in the onions and celery for extra potato flavor.

Provided by Mama Cee Jay

Categories     Pork

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

8 medium potatoes, peeled and diced
1/2 cup onion, finely diced
1/4 cup celery, finely diced
1 1/2 teaspoons salt
1 dash pepper
1 1/2 quarts whole milk
1/4 lb crisp bacon, cooked
5 tablespoons bacon grease
1 cup evaporated milk
3/4 cup all-purpose flour
1 large egg
3/4 teaspoon salt

Steps:

  • Cook potatoes, onions, celery, salt, dash pepper in 2 cups of water in stockpot. Cover and cook until potatoes are easily pierced with tip of knife.
  • To make rivels: beat egg and salt with fork in medium bowl. Add flour all at once and beat until small pebbles form. Use your fingers to break apart if necessary. If you have flour that did not incorporate into the egg, then just add it with the rivels as it will help thicken the soup.
  • Add uncooked rivels slowly, adding water if necessary, stirring constantly, approximately five minutes until tender. Add whole milk and crisp bacon and bacon grease. Add evaporated milk and simmer until flavors are well blended.

Nutrition Facts : Calories 521.6, Fat 23.2, SaturatedFat 10.2, Cholesterol 77.1, Sodium 1125, Carbohydrate 59, Fiber 5.2, Sugar 11.8, Protein 19.7

Tips:

  • Use a variety of potatoes. This will give your soup a more complex flavor and texture. Yukon Gold, russet, and red potatoes are all good choices.
  • Don't overcook the potatoes. They should be tender but still hold their shape.
  • Use a good quality broth. This will make a big difference in the flavor of your soup. Chicken broth, vegetable broth, or beef broth are all good options.
  • Add your favorite vegetables. Chopped carrots, celery, onion, and garlic are all classic additions to potato soup. You could also add corn, peas, or broccoli.
  • Season the soup to taste. Salt, pepper, and garlic powder are good starting points. You could also add herbs like thyme, rosemary, or sage.
  • Make sure the soup is hot before serving. You can garnish it with chopped parsley or chives.

Conclusion:

Potato soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a delicious and satisfying soup that the whole family will enjoy.

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