Potato Soup With Rivels
Potato Soup with Rivels is a comforting dish that brings warmth and heartiness to any table. The creamy broth, enriched with butter and cream, pairs beautifully with tender potatoes and delicate rivels made from egg and flour. Perfect for family gatherings or a cozy night in, this soup is sure to please everyone.
Ingredients
Instructions
- Cook diced potatoes in salt water until tender.
- Add butter and adjust the amount according to the quantity of liquid and personal dietary needs.
Tips & Substitutions
For a heartier soup, consider adding chopped onions, celery, or carrots while cooking the potatoes. You can also use vegetable broth instead of water for additional flavor. If you're looking for a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend. Adjust the cream to your liking; for a lighter version, use milk or a non-dairy alternative. This soup is also a great base for variations like adding cheese or herbs.
Serving Suggestions
Serve your potato soup warm, topped with freshly chopped chives or parsley for added flavor and color. Consider pairing it with crusty bread or a side salad for a complete meal. It also goes well with grilled cheese sandwiches, making it a perfect comfort food combination. For a twist, try serving it alongside Peanut Butter Balls for a sweet finish to your meal.
Storage & Reheating
Store any leftover potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium heat, adding a splash of water or cream to restore creaminess. Alternatively, you can microwave it in short intervals, stirring in between, until heated through. Freezing is not recommended as the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Soup With Rivels contains roughly 923 calories, with 17g protein, 155g carbohydrates, and 26g fat. It is an excellent source of potassium (44% of the Daily Value), protein (34% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1895mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato soup vegan?
Yes, you can easily make this potato soup vegan by substituting the cream with coconut milk or a plant-based cream. Replace the butter with olive oil or vegan butter, and use a flaxseed or chia egg instead of the regular egg. This will maintain the creamy texture while keeping it plant-based.
What type of potatoes work best for this soup?
Russet or Yukon Gold potatoes are ideal for potato soup due to their starchy nature, which helps create a creamy consistency. However, you can also use red or fingerling potatoes for a different texture. Just ensure they are diced uniformly for even cooking.
How can I thicken the soup if it's too thin?
If your soup is too thin, you can thicken it by mixing a tablespoon of flour or cornstarch with a bit of water to create a slurry, then stir it into the soup and let it simmer until thickened. Alternatively, you can mash a portion of the potatoes directly in the soup to achieve a thicker consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).