Baked Potato Soup with Rivels

4.5
(4)
4 Reviews
4 Photos

This soup is my families favorite. Very thick and creamy. My dad used to make this for me when I was a child and now I make it for my children. It is perfect for a cold fall day! Store leftovers in a covered container. This soup gets better and better as it sits.

Submitted by Chel_C
Updated on March 28, 2024
Potato soup in white bowl with rivels and topped with torn herbs
4
4
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Prep Time:
35 mins
Cook Time:
45 mins
Total Time:
1 hr 20 mins
Servings:
8
Yield:
8 bowls of soup
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

  • 1 ½ cups chicken broth

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 2 ½ 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

Directions

  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.

Nutrition Facts (per serving)

572 Calories
28g Fat
53g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 572
% Daily Value *
Total Fat 28g 36%
Saturated Fat 17g 84%
Cholesterol 130mg 43%
Sodium 858mg 37%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 28g 56%
Vitamin C 11mg 12%
Calcium 594mg 46%
Iron 3mg 17%
Potassium 932mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.