I am not sure where this recipe came from, but my mom would make this for me all the time growing up. Now I make it for my husband throughout fall and winter and it is a major hit. Not only is it easy to make, but this recipe makes a big batch, so we have leftovers for days. The good thing about all those leftovers is they taste just as good warmed back up. Since I do not have an origin for this recipe, I am calling it Momma’s Homemade Potato Soup.
This recipe is very unique, to me at least, because it has rivels in it. Have you ever had rivels before or even know what they are? I have only heard of them in this recipe, but I searched it and found some other recipes as well. Glad this is not something my mom made up…hahaha. For those who have never heard of rivels, they are technically old-fashioned noodles made with flour and eggs that are dropped into soup. They are so yummy and comforting in this potato soup.
Let’s dive into the recipe because all this talk is making me hungry. Please note this is one of those recipes where some measurements are eyeballing it. Good ol’ fashioned cooking at its finest.
– 3/4 bag of 5 lbs potatoes
– 1 medium onion
– 2 large eggs
– 1 stick of butter
Peel and dice your potatoes and place them in a large pot and cover with water. Chop your onion up into small pieces and place them in the pot with the potatoes. Boil until the potatoes start getting soft. While waiting for your potatoes to boil and start to soften up, you will want to make your rivels.
Making rivels: Crack your eggs into a medium size bowl and mix them with a fork. Start adding flour and stirring until you start forming what looks like dough. Once you get to this point, you will probably want to use your hands. You want to keep slowly adding flour until your dough starts crumbling into small pieces. Once you have the size of pieces you would like, you can stop adding flour and set them aside while we finish adding our other ingredients into the pot of potatoes.
When your potatoes are about done (softening up), add your stick of butter and be sure to stir your potatoes. Once your butter melts, it is time to add in your milk. You will want to pour your milk in slowly, and the amount is going to vary depending on the size of your pot. You are wanting to end up with a nice milky soup color. Slowly add milk while continually stirring until you have reached the milky stage. My estimate is between 1-2 cups of milk. Continue to stir until it starts to boil again.
Slowly add in your rivels. Be careful you don’t just dump them in because it will splash, and nobody wants to get burned from hot potato soup. (Side note: If you do get a burn, be sure to rinse with cold water and instantly apply some Lavender oil!) Boil for another 5-10 minutes until rivels are cooked and your soup starts to thicken up. Then remove from heat. Let cool slightly before enjoying.
Optional: If you like meat in your potato soup, I love adding in some cooked sausage.
I hope you enjoy Momma’s Homemade Potato Soup recipe as much as we do. Remember, the best recipes are the ones made with love and no measuring cups… lol… I might have just made that up. Excuse me now while I go fill my bowl for the second time.