Comfort food heaven: a quick and easy recipe for potato soup with rivels

• 3 pounds russet potatoes, peeled and cubed
• 1 onion, chopped
• 2 carrots, chopped
• 3 celery stalks, chopped
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup butter
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables: Peel and cube the potatoes. Chop the onion, carrots, and celery.

2. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.

3. Add the Potatoes and Broth: Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

4. Make the Rivels: In a small bowl, whisk together the flour, baking powder, salt, and pepper. Add the milk and stir until a dough forms. Pinch off small pieces of the dough and roll them into balls.

5. Add the Rivels to the Soup: Drop the rivels into the simmering soup and cook for 5-7 minutes, or until they are cooked through.

6. Season to Taste: Add the parsley and season the soup with salt and pepper to taste.

7. Serve and Enjoy: Ladle the hot potato soup into bowls and serve with crusty bread or crackers.

Tips for Perfect Potato Soup with Rivels:

• Use starchy potatoes: Russet potatoes are ideal for potato soup as they break down and create a creamy texture.
• Don’t overcook the potatoes: Simmer them just until they are tender to prevent them from becoming mushy.
• Make sure the rivels are cooked through: They should be firm to the touch but not doughy.
• Adjust the thickness: If the soup is too thick, add more milk or broth. If it’s too thin, simmer it for longer or add a cornstarch slurry.
• Add your favorite toppings: Top the soup with shredded cheese, crumbled bacon, or sautéed mushrooms.

Variations on Potato Soup with Rivels:

• Cheese Potato Soup: Add 1 cup of shredded cheddar cheese to the soup before serving.
• Sausage Potato Soup: Brown 1 pound of ground sausage and add it to the soup along with the vegetables.
• Broccoli Potato Soup: Add 1 cup of chopped broccoli florets to the soup along with the potatoes.
• Corn Potato Soup: Add 1 cup of frozen corn kernels to the soup along with the rivels.
• Spicy Potato Soup: Add 1 teaspoon of chili powder and 1/2 teaspoon of cayenne pepper to the soup for a kick of heat.

Nutritional Benefits of Potato Soup with Rivels:

• Rich in Vitamins and Minerals: Potatoes, carrots, and celery are packed with vitamins, minerals, and antioxidants.
• Source of Fiber: The potatoes and rivels provide dietary fiber, which helps promote digestive health and satiety.
• Low in Fat: Potato soup with rivels is a relatively low-fat dish, making it a healthy choice for those watching their weight.
• Comforting and Nourishing: The warm and creamy texture of potato soup with rivels makes it a comforting and nourishing meal, especially during cold weather.

Final Thoughts:

Mastering the art of potato soup with rivels is a culinary achievement that brings joy and nourishment. By following these simple instructions and experimenting with different variations, you can create a dish that will warm your soul and delight your taste buds. Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is sure to become a staple in your culinary repertoire.

Top Questions Asked

Q: Can I use other types of potatoes for this recipe?
A: Yes, you can use Yukon Gold or red potatoes, but they may not break down as easily as russet potatoes.

Q: What if I don’t have baking powder for the rivels?
A: You can substitute with 1/4 teaspoon of baking soda and 1/4 teaspoon of lemon juice.

Q: Can I make the soup ahead of time?
A: Yes, you can make the soup up to 3 days ahead and reheat it when ready to serve. However, the rivels may become soggy, so it’s best to add them just before serving.

Q: How do I store leftover potato soup with rivels?
A: Store the soup in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze potato soup with rivels?
A: Yes, you can freeze the soup for up to 3 months. However, the rivels may lose their texture upon thawing, so it’s best to add them fresh when reheating.