Potato Soup With Rivels
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A home-kitchen version of potato soup with rivels, written step by step so it's easy to follow built around good potato and pantry staples.
Ingredients
- 4 to 6 medium-sized potatoes, scrub clean
- 2 to 4 Tbsp. butter
- 1/2 c. flour
- 1 c. cream or more if you like rich broth
- water (enough to cover potatoes plus 2 inches or less)
- salt to taste or diet needs
- 1 egg
Method
Cook diced potatoes (I leave skin on) in salt water until tender.
Add butter; adjust amount of butter according to quantity of liquid and your cholesterol (more liquid, more butter).
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