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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.
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