Tags
potato dumpling soup, potato rivel soup, potato soup, seasonal recipe, Soup recipe, vegetarian soup
A local restaurant makes this soup (it’s the one item worth going there). I got this recipe from the Mennonite woman, whom which I purchased potatoes this summer.
Soup Ingredients:
8 medium potatoes
1/4 c. minced onions or 1/2 c. finely chopped onions
1/4 c. finely diced celery
2 Tbs. butter
salt
pepper
2 c. water (you could use vegetable or chicken stock instead)
1 can evaporated milk
Rivel Ingredients:
3/4 c. flour
1 egg
salt
Directions:
1) Peel and cube potatoes. Cook all soup ingredients together (except milk) until potatoes are soft. Smash about 1/4 of the potatoes and stirred soup throughly.
2) Mix together rivel ingredients and drop by the spoonful into the soup. Boil for five minutes, stirring constantly.
3) Add evaporated milk and simmer for a few minutes.
*Garnish with or stir in crispy bacon.
*Add scallions, leeks to taste (I swapped out the mince onions for finely chopped scallions).
*I made an extra large batch!
This is the perfect recipe to warm and fill you on a cold evening.
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