CREAMY POTATO SOUP WITH RIVLETS

CREAMY POTATO SOUP WITH RIVLETS image

Yield 6 people

Number Of Ingredients 10

4 large baking potatoes, cut into bite-sized cubes
2 eggs, beaten
1 1/2 c. Flour, approximately
2 c. Milk, approximately
Salt and pepper to taste
Garnish with:
Real butter
Chopped raw onions
Cheddar cheese
Bacon pieces

Steps:

Cover potato pieces with water, so that they are barely covered. Salt water and begin cooking on medium-high heat. While potatoes cook, make rivlets. Beat two eggs, and salt lightly. Add the flour in small handfulls until large, slightly moist clumps form (rivlets should be firm, but slightly moist). Add rivlets to the boiling water, and allow potatoes and rivlets to cook through. When potatoes are slightly soft, and rivlets have started to cook, add milk to taste (the soup should be milky all the way through, but there shouldn't be an excess of liquid). Cook until the potatoes are fully cooked, stirring occasionally. Spoon into bowls and garnish with butter, onions, cheese, and bacon as desired. Start to finish this soup should take about an hour.