• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Potato Soup with Rivels

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 qt Chicken stock (see recipe)
  • -or canned chicken broth
  • 4 md Potatoes; diced but not
  • -peeled
  • 1 tb Butter
  • 1 qt Milk
  • 1/4 c Celery leaves; chopped
  • Salt & fresh ground black
  • -pepper to taste
  • 1 Egg; beaten
  • 1 c Flour
  • 2 Hard-boiled eggs; peeled &
  • -chopped
  • Chopped parsley for garnish


This is a potato-dumpling soup, and it sounds like a double batch of
starch. It is just that. The rivels, which means "lumps," give the soup a
thick richness that is very filling. This is a very healing dish on a cold
winter day.

Bring the chicken stock to a boil in a 4-quart stockpot. Add the diced
potatoes and cook until tender. Add the butter, milk and celery leaves.
Bring to a simmer and add salt and pepper to taste. I love lots of pepper
in this dish.

In a small bowl stir the beaten egg into the flour. Stir with a fork
until you have a grainy mixture. Sprinkle small amounts at a time into the
soup, stirring all the while with a wooden fork. Cook the rivels in the
soup for 15 minutes. Be carefulwith these rivels, as they will lump up.

Serve with the chopped egg and parsley garnish.

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