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my mother raised 5 kids on potatoes soup made like this. 1lb mild sausage,onion diced cooked till done (NOT BROWN) diced potatoes added just enough water to cook, don't drain add milk to fill pan . i use Idaho instant buds if I decide to thicken, Don't be afraid to add heavy cream ,half&half make it your own
We made potato soup a lot here and one of our favorites. I have never added rivels to it but it will be one I will try. I use the same basic recipe but I load mine with cheese and sour cream. Add some onion and garlic also.I have been making rivels since I was a child when my grandparents taught me. Sounds like a great add. Thanks for sharing.
My question is. I wonder if you could use heavy cream instead of the evaporated milk&water or regular whole milk? Or would that just be to much? I love the creaminess of soups and sauces made with heavy cream. I look forward to trying this recipe. I love soups. Thanks
Hi, Linda. Yes, you could substitute heavy cream in place of the milk and butter. Though 2 cups is quite a bit. So perhaps 1 cup heavy cream and 1 cup whole or 2% milk.
My grandma taught me how to make rivels 45+ years ago. She made the dough the same, but used a box grater to make them. This is a different potato soup recipe, from the Lancaster County Pa recipe I am used to.
We made something similar to this while I was growing up in my Swedish Family. My maternal gramma was German, however, and she taught us to make what we kids called "fat noodles" which sound similar to the rivals or spaetzle. My Mom used a big heavy kettle to make her soup and she just cooked/fried the bacon right in that same pan and then added the rest of the ingredients a few at a time, noodles last. No need to mess up two pans, she said. ;-)
This soup is absolutely delicious and has become a "go to" when cold weather hits! I use chicken stock in place of the water, and papardelle instead of the rivels. Yummy!!
This is delicious I used gluten free flour to make the spaetzle. Just added a little water to the dough. What a treat.