My search began with my sister Jean, she has made this potato soup before and I also had a recipe from someone I used to work with, that was similar, so I took some of what my sister told me and some of my coworkers recipe and combined them. Between these two recipes I had the ingredients and the procedures for the soup but couldn’t get the hang of making the rivels (Mom didn’t call them rivels and I can’t remember what she did call them, but that's the name that was used in most of the recipes I found) so I pressed on. I eventually found the instructions in and Amish recipe that I located in a regional cookbook that covered the northeastern part of the US, and also from a blog I follow and her recipe was from her German heritage…at last success!Potato Soup with Rivels
1 large onion, diced
8 medium-sized potatoes, peeled and cut into bite sized pieces
water, enough to cover the potatoes and onions
salt to taste
2-3 cans evaporated milk, (12 ounces each)
1 stick butter
4 egg yolks
1/2-3/4 cup flour
1. Dice onions and place in a large pot.
2. Peel and cut potatoes into bite sized cubes and put in pot with the onions.
3. Put enough water in the pan to just cover the potatoes and onions, add salt. Cook until the potatoes are tender.
4. DO NOT DRAIN WATER
5. Add evaporated milk. and butter. Cook and stir until thoroughly heated.
6. To make Rivels - Add flour to eggs and toss and stir until almost dry. Mixture looks like small dumplings/noodles. Gradually drop mixture into the soup. Cook for about five minutes, until the Rivels are done, stirring frequently.
7. Add more salt if desired.
If you like thicker soup, add leftover mashed potatoes or instant mashed potatoes until soup reaches the desired consistency.
When adding instant potatoes, under cook potatoes a little then add the instant potatoes after the milk and butter and before adding the rivels. Cook until the soup thickens.
Can add chunks of ham.
This makes a lot of soup so unless you like leftovers or are feeding several people, you may want to cut this recipe in half.
Put chopped onion in a large saucepan or dutch oven.
Cover potatoes with water.
Add salt. I know this looks like a lot but it really isn't, I still needed to add more later.
Cook potatoes until tender, do not drain, leave the water in the pan and add 2 to 3 cans of evaporated milk. If adding instant potatoes as a thickener, under cook the potatoes a little because the soup will need to cook a little longer.
Add 1 stick of butter cook until thoroughly heated.
While the soup is cooking make the rivels. "What are rivels you ask?", they remind me a little of a noodle or chewy dumpling...not chewy in a bad way. My mother always added them to her potato soup and I do too, I like the different texture it adds to the soup. If you don't want to add them, they can be omitted but I would suggest you try them at least once. You'll need four egg yolks for this, be sure to separate the eggs while the eggs are still cold. If you don't want to use the egg whites right away, freeze them for later use....once I had enough, I made an angel food cake.
Add flour to eggs and toss until almost dry. I added 1/4 cup of flour here.
I love this potato soup made just like this but one day I decided to try adding chicken broth to the soup instead of the water. I had just made a large pot of stock so added that to the potatoes in place of the water and then made the soup according to the rest of the directions. At first Michael and I didn’t care for it because it changed the flavor a little…well, it didn’t taste like Mom’s soup. Naturally, with the chicken stock it had a much richer flavor. The next day I reheated it and we loved it….strange but true. Now we don’t know which we like the best so I’m thinking it’s time for a potato soup cook off, I’m going to have to make both soups at the same time and have a taste test. We’ll have to invite family and friends over because, as much as we like potato soup, even we can’t eat that much.