Best Baked Potato Soup With Rivels Recipes

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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

POTATO SOUP WITH RIVELS



Potato Soup with Rivels image

This is a recipe I got off of a TV show starring Jeff Smith. So, while I can't claim it as totally my own, it is a superb soup that is a total meal in itself.And, is very good on a day when the men have been out chopping wood, or outside getting ready for winter.It will fill you up, and leave you with a satified full feeling.And,...

Provided by Kathleen Hall

Categories     Cream Soups

Time 2h30m

Number Of Ingredients 8

4 c chicken broth
4-6 potatoes,diced
1 large onion, chopped
1 tsp salt,or salt-less flavoring,like mrs. dash
1 c flour
1 large egg
1 c finely chopped ham, or
1 c chopped cripsy bacon

Steps:

  • 1. Cook raw potatoes,salt, and onions in chicken broth until tender.This should take about 15 to 20 minutes.
  • 2. In a small bowl,mix together egg, and flour with a fork. These are your rivels, They should be clumpy, and there should be flour left over in the small bowl.Set aside.
  • 3. Chop your crispy bacon,or ham, and cook with the potatoes until heated through.
  • 4. Now stirring gently with a wooden spoon, mix in your rivels. Your soup will thicken, as you stir. Hint: I have also mixed in corn,green beans,and chopped carrots to make a complete meal. No one has ever left my table hungry after eating this soup. Enjoy!

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.

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