Linda’s Potato Soup

Ingredients

• Peel and cut Potatoes – I usually do 3-5 pounds. The amount depends on how much soup you want
• Salt and pepper to taste

Boil potatoes until done. About 30-40 minutes. Pour off water. Cool, cut and cube potatoes and set aside.

Additional ingredients: 

• 1-2 onions, chopped
• 1 stalk celery (optional)
• 1 carrot, chopped (optional)
• 1 T. parsley
• 1 t. tarragon
• 1-2 T. flour
• 1 can chicken broth
• 1 cup or more milk

Directions

1. Saute onion, celery and carrot in butter in large pot.
2. Add flour to onion and butter to make thick paste.
3. Add broth stirring over low heat till smooth.
4. Add cooked and diced potatoes and enough water to cover potatoes.
5. Add milk and cheese. Simmer for at least 1 hour.

Optional: Top with Bacon bits, shredded cheese.

Rivels are a simple dumpling. They stem from Pennsylvania Dutch cooking and are descendants of German spaetzle. They are likely the easiest dumplings most people have never heard of nor made. Rivels are a regional dish made mostly by Pennsylvania farming families between the late 1800s and 1980s.

If desired add Rivels to your Potato Soup:

• 2 c. flour
• 2 eggs
• dash salt
• ½ egg shell of water
• dash of parsley

Mix together to form dough. Drop by spoonful into soup and cook 20 minutes longer or until done.

This originally came from my mother in law. I have added to it for my own version.