adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked Potato Soup with Rivels
Baked Potato Soup with Rivels
0 Likes
Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Indulgent loaded baked potato soup with crispy bacon, veggies, dumplings, and gooey melted cheese.
Ingredients:
  • 4 slices bacon, cut into 1/4-inch pieces
  • 4 russet potatoes, peeled and cubed
  • 0.5 (15.25 ounce) can yellow corn, drained
  • 2 stalks celery, chopped
  • 1 small onion, diced
  • 1 carrot, chopped
  • 4 cloves garlic, minced
  • 1.5 cups chicken broth
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2.5 cups milk
  • 1 cup all-purpose flour
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1 tablespoon finely minced fresh parsley
  • 0.5 teaspoon ground black pepper
Instructions:
  • 1. Preheat a skillet over medium heat, then cook bacon until crispy, for 3 to 5 minutes. Transfer bacon and its delicious grease to a large pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in chicken broth and bring to a boil. Lower the heat, cover, and simmer until veggies are tender, approximately 15 minutes.
  • In a saucepan over medium heat, melt butter. Whisk in 3 tablespoons of flour until smooth. Gradually stir in milk and bring to a boil. Reduce heat and simmer until soup thickens, about 2 minutes.
  • In a bowl, beat the eggs, then incorporate 1 cup of flour using a fork until a cohesive dough forms.
  • Lightly mash the soup vegetables in the pot, then add the milk mixture and stir to combine.
  • Carefully add teaspoon-sized portions of rivel dough into the soup, stirring constantly to keep them separate. Simmer gently until the rivels firm up, typically around 15 minutes. Incorporate Cheddar cheese, Swiss cheese, parsley, salt, and pepper into the soup.

Similar Recipes