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How to Make Baked Potato Soup with Rivels - A Step-by-Step Guide

Looking for a hearty and delicious soup that will warm you from the inside out? Look no further than this Baked Potato Soup with Rivels recipe! This creamy and comforting soup is a favorite in many households, and it’s no wonder why. With rich flavors, a comforting texture, and a satisfying serving of potatoes, this soup is an excellent choice for a cozy family dinner or a special occasion meal.

What sets this soup recipe apart from others is the addition of rivels, tiny dumplings mad...

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Ingredients

  • 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

Information

  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 8 bowls of soup

  • 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

    572 cal.

    • Total Fat: 28g
    • Saturated Fat: 17g
    • Cholesterol: 130mg
    • Sodium: 858mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 28g
    • Vitamin C: 11mg
    • Calcium: 594mg
    • Iron: 3mg
    • Potassium: 932mg

    Categories

    Soup recipes
    Main recipes
    Comfort food recipes
    Potato recipes
    Baking recipes