Rivels (optional)
The Old Farmer's Editors
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When does the bacon get back into the recipe?
Hi Roger, thanks for the catch! Add them right at the end, sprinkle them on top of the soup! We’ve made the correction.
Under instructions, #2, what are dd potatoes?
Hi Roger, looks like a problem with your screen perhaps? “Add” potatoes (not dd potatoes) is step #2.
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.
I lived nearly 20 yrs in the Lancaster, PA area (Mountville) and can attest to the fact that several recipes that the Amish make are absolutely different than anywhere else. For example their Chicken Pot Pie is more likened to Chicken and Dumplings in other parts of the country. Don't get me wrong, I bellied up to my share of "All you can eat" buffets and enjoyed every delicious mouthful.
