MOTHER'S POTATO SOUP

Mother's Potato Soup image

MANY of our family-favorite recipes came from my mother-in-law, who was a wonderful cook. My husband inherited her love of cooking, and he enjoys stirring up her recipes, including this fabulous soup. We've often treated our friends to this dish, and one young man even asked for the recipe when he went off to college. -Louella Kightlinger Erie, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

RIVELS:
1 egg white, lightly beaten
Pinch salt
6 tablespoons all-purpose flour
SOUP:
1-1/2 cups cubed peeled potatoes , cut into 3/4-inch pieces
1 large carrot, sliced
1/2 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups water
1 egg yolk
1/2 cup 2% milk
Minced fresh parsley

Steps:

In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes., With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 283 calories, Fat 4g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 758mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.