Ingredients for Potato Bacon Rivel Soup
- 2 pounds russet potatoes, peeled and cubed
- Onion
- 2 stalks celery, chopped
- 1 teaspoon salt
- dash of black pepper
- 1 cup whole milk
- Crisp Bacon
- Bacon Grease
- 1 (12 ounce) can evaporated milk
- All Purpose Flour
- 1 large egg
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How to Make Potato Bacon Rivel Soup
- Peel and cube 2 pounds of russet potatoes. Chop 1 medium onion and 2 stalks of celery.
- In a large stockpot, combine potatoes, onion, celery, 1 teaspoon salt, and a dash of black pepper. Add 2 cups of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- While potatoes simmer, prepare the rivels: In a medium bowl, whisk together 1 large egg and 1/2 teaspoon salt.
- Add 2 cups all-purpose flour at once and beat vigorously with a fork until small, pebble-like clumps form. If necessary, use your fingers to gently break apart any large lumps. If you have unincorporated flour, add it with the rivels in step 7.
- Gradually add the uncooked rivels to the simmering potato mixture, stirring constantly. Add additional water (1/2 cup at a time) if needed to maintain a soupy consistency. Continue stirring for 5-7 minutes until the rivels are tender.
- Cook 4 slices of bacon until crispy. Remove bacon, crumble, and set aside. Reserve 2 tablespoons of bacon grease.
- Stir in 1 cup whole milk and the reserved bacon grease. Add 1 (12 ounce) can of evaporated milk and the crumbled bacon.
- Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
47g
Fat
51g
Carbs
19g
