Potato Soup with Rivels
Cozy up with a bowl of hearty and comforting Potato Soup with Rivels, a traditional Pennsylvania Dutch recipe that's perfect for chilly days. This creamy soup combines tender chunks of potatoes, sautéed onions, and celery with a rich broth thickened by handmade rivels—tiny, rustic dough bits that add texture and heartiness. The rivels are easy to make with just flour, egg, and a pinch of salt, lending an old-fashioned charm to this soul-warming dish. Lightly mashed potatoes give the soup a velvety base, while whole milk adds creaminess without being heavy. Seasoned simply with salt, pepper, and an optional garnish of fresh parsley, this versatile soup pairs beautifully with crusty bread or crackers for a satisfying meal that’s brimming with homemade goodness. Perfect for family dinners or a cozy night in, this potato soup is a nostalgic blend of hearty flavors and rustic simplicity.
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Recipe Information
Ingredients
- 4 medium (peeled and diced) Potatoes
- 1 medium (finely chopped) Onion
- 2 stalks (chopped) Celery
- 2 tablespoons Butter
- 4 cups Chicken or vegetable broth
- 2 cups Whole milk
- 1 cup Flour
- 1 large Egg
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 2 tablespoons (chopped for garnish) Fresh parsley (optional)
Instructions
In a large pot, heat the butter over medium heat until melted. Add the chopped onion and celery, cooking for 5-7 minutes until softened and fragrant.
Add the diced potatoes to the pot, along with the chicken or vegetable broth. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 20 minutes or until the potatoes are tender when pierced with a fork.
While the soup is simmering, prepare the rivels. In a mixing bowl, combine the flour and a pinch of salt. Crack the egg into the mixture, stirring with a fork to create a crumbly, pea-sized dough. Set aside.
Once the potatoes are tender, use a potato masher to lightly mash some of them directly in the pot. This will thicken the soup while still leaving chunks of potato. Stir in the milk, then season the soup with salt and black pepper to taste.
Slowly add the prepared rivels to the pot, a handful at a time, stirring continuously to ensure they don’t clump together. Let the soup simmer for another 10 minutes, allowing the rivels to cook through and absorb the flavor.
Taste the soup and adjust seasonings if needed. Ladle into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 6350 mg | 276% | |
| Total Carbohydrate | 305.2 g | 111% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 42.9 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 866 mg | 67% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5724 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
