Potato Soup with Rivels Recipe

Ingredients
  • SOUP MIXTURE
  • 2 cups heaping ham, chopped
  • 1 onion, chopped (large)
  • 2 stalks celery, chopped
  • 6 cups potato, chopped
  • 5 cups cold water and 1 cup hot water
  • 3 tablespoons chicken granulated bouillon
  • salt, pepper and garlic powder to taste
  • RIVELS
  • 2 Eggs, beaten
  • flour
  • CHEESE SAUCE
  • 3 cups Velveeta Cheese, diced
  • 3 tablespoons heaping sour cream (optional)
  • 3 tablespoons heaping butter
  • milk
Directions
In a 6 qt. stock pot add the soup mixture ingredients, cook until potatoes are tender then add Rivels. Rivels are the eggs beaten, add flour and mix enough flour so that Rivels are not sticky. Add rivels to soup by dropping small pieces at a time, stir frequently so that rivels stay small, plus pour in all loose flour that is left. Make cheese sauce, add enough milk to melt the cheese. Melt in microwave. Add cheese sauce. After adding rivels, mix well and heat thoroughly.
Similar Recipes
Ham and Potato Soup
Rating of 5 out of 5.0 stars
butter
celery
chicken broth
flour
left
Potato and Ham Steak Soup
(1/2 stick) butter
(14.5 ounces) Chicken Broth
all
chopped celery
coarsely ground black pepper
Baked Potato Soup with Bacon
bacon
butter
chicken broth
flour
ground black pepper

Potato Soup with Rivels Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com