Name: Baked Potato Soup with Rivels
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Bacon, cut into 1/4-inch pieces - 4 slices; Russet potatoes, peeled and cubed - 4; Yellow corn, drained - ½ (15.25 ounce) can; Celery, chopped - 2 stalks; Onion, diced - 1 small; Carrot, chopped - 1; Garlic, minced - 4 cloves; Chicken broth - 1 ½ cups; Butter - 3 tablespoons; All-purpose flour - 3 tablespoons; Milk - 2 ½ cups; Eggs - 2; All-purpose flour - 1 cup; Shredded Cheddar cheese - 1 cup; Shredded Swiss cheese - 1 cup; Finely minced fresh parsley - 1 tablespoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Baked Potato Soup with Rivels

1. Bacon, cut into 1/4-inch pieces - 4 slices

2. Russet potatoes, peeled and cubed - 4

3. Yellow corn, drained - ½ (15.25 ounce) can

4. Celery, chopped - 2 stalks

5. Onion, diced - 1 small

6. Carrot, chopped - 1

7. Garlic, minced - 4 cloves

8. Chicken broth - 1 ½ cups

9. Butter - 3 tablespoons

10. All-purpose flour - 3 tablespoons

11. Milk - 2 ½ cups

12. Eggs - 2

13. All-purpose flour - 1 cup

14. Shredded Cheddar cheese - 1 cup

15. Shredded Swiss cheese - 1 cup

16. Finely minced fresh parsley - 1 tablespoon

17. Salt - ½ teaspoon

18. Ground black pepper - ½ teaspoon

How to cook deliciously - Baked Potato Soup with Rivels

1. Stage

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.

2. Stage

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.

3. Stage

Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.

4. Stage

Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.

5. Stage

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.