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Baked Potato Soup with Rivels

Baked Potato Soup with Rivels

Cost $15, save $25

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Main 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
    • 🍗 1½ cups chicken broth
    • 🧈 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 🥛 2½ 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

STEPS

1

Heat a skillet over medium heat. Add bacon and fry until crisp, about 3 to 5 minutes. Pour bacon and grease into a large pot.

2

Add potatoes, corn, celery, onion, carrot, and garlic to the pot. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.

3

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.

4

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

5

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

6

Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring to prevent sticking. Cook over low heat until rivels are solid, about 15 minutes.

7

Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper. Mix well and serve.

NUTRIENTS

Per 1 serving

🔥

572

Calories

  • 28
    Protein
  • 53
    Carbs
  • 28
    Fats

💡 This soup thickens as it rests, making leftovers even more flavorful.For extra creaminess, add a splash of heavy cream before serving.Consider garnishing with additional parsley or bacon crumbles for presentation.