Baked Potato Soup With Rivels Recipe

Name: Baked Potato Soup With Rivels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, cut into 1/4-inch pieces; 4 russet potatoes, peeled and cubed; 1/2 (15.25 ounce) can yellow corn, drained; 2 stalks celery, chopped; 1 small onion, diced; 1 carrot, chopped; 4 cloves garlic, minced; 1 1/2 cups chicken broth; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 1/2 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; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

Servings: persons

4 slices bacon, cut into 1/4-inch pieces
4 russet potatoes, peeled and cubed
1/2 (15.25 ounce) can yellow corn, drained
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
4 cloves garlic, minced
1 1/2 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 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
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1
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.
2
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.
3
Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.
4
Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.
5
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.

1046

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 slices bacon, cut into 1/4-inch pieces, 4 russet potatoes, peeled and cubed, 1/2 (15.25 ounce) can yellow corn, drained, 2 stalks celery, chopped, and more.

Yes, Baked Potato Soup With Rivels falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Potato Soup With Rivels

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