Potato soup is a timeless comfort food that brings warmth and satisfaction with every spoonful. Whether it’s a chilly winter evening or you’re simply in the mood for a hearty, nourishing meal, potato soup always hits the spot. But what makes it even better? Rivels. If you’ve never heard of them, think of them as little dumplings that float in the broth, adding a soft, chewy texture that makes the soup feel extra indulgent. This potato soup with rivels recipe takes a classic dish to a whole new level, combining the rich flavors of potatoes with the satisfying bite of these tender dumplings.
In this post, we’ll dive deep into the ingredients, cooking methods, and some expert tips to make sure your potato soup comes out perfect every time. Ready to bring this comforting dish to life? Let’s get started!
Potato Soup Rivels Recipe
This recipe makes a comforting bowl of potato soup, with tender potatoes and soft, pillowy rivels that soak up the savory broth. The rivels themselves are easy to make, requiring only a handful of pantry staples. This recipe is designed to be simple yet delicious, a perfect balance of hearty flavors.
Ingredients Needed
Here’s everything you’ll need to create this mouthwatering dish:
For The Soup
- 4-5 medium-sized potatoes (about 2 pounds) – Choose starchy potatoes like Russets for a creamy texture, or Yukon Golds for a buttery finish.
- 1 medium onion, finely chopped – Adds a slight sweetness and depth of flavor.
- 2 cloves garlic, minced – Garlic infuses the soup with a rich, savory taste.
- 4 cups chicken broth (or vegetable broth for a vegetarian version) – Forms the base of the soup, giving it a flavorful, savory foundation.
- 1 cup milk – Adds creaminess without making it overly rich.
- 2 tbsp butter – For a bit of richness and to sauté the onions and garlic.
- Salt and pepper, to taste – Season to your preference.
- 1 tsp dried thyme – A subtle herb that complements the potatoes beautifully.
- 1 bay leaf – Optional, but it adds an aromatic, earthy flavor that enhances the broth.
For The Rivels
- 1 cup all-purpose flour – The base of the rivels.
- 1/4 tsp salt – Adds flavor to the dumplings.
- 1 large egg – Acts as the binder to hold the rivels together.
- 2 tbsp milk – Helps bring the dough together.
Cooking Instructions
Now, let’s dive into the step-by-step process to create this delightful dish!
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Prepare The Potatoes
- Start by peeling and dicing the potatoes into bite-sized chunks. If you like your soup with some texture, leave them a bit larger; for a creamier finish, cut them smaller.
- Place the potatoes in a pot of cold water. This helps them cook evenly and prevents browning. Bring them to a boil over medium-high heat. Once boiling, lower the heat and simmer for about 10-12 minutes, or until the potatoes are tender. Drain and set aside.
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Sauté The Vegetables
- In a large soup pot, melt the butter over medium heat. Add the chopped onions and sauté for 4-5 minutes until they’re soft and translucent.
- Add the minced garlic and cook for an additional 1 minute, allowing it to release its fragrance.
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Build The Soup Base
- Add the chicken broth to the pot with the onions and garlic. Stir in the milk, dried thyme, bay leaf (if using), and season with salt and pepper.
- Bring the mixture to a simmer, allowing the flavors to meld together for about 5-10 minutes.
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Make The Rivels
- In a medium bowl, combine the flour and salt. In a separate bowl, whisk together the egg and milk until smooth.
- Slowly pour the wet mixture into the flour, stirring gently until the dough comes together. It should be a little thick but scoopable.
- Use a spoon to drop small dollops of the dough into the simmering broth. They should cook within a few minutes. Don’t worry if they’re not perfectly shaped – they’ll still cook up soft and delicious.
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Combine And Simmer
- Add the cooked potatoes back into the soup pot, stirring gently to incorporate. Let everything simmer together for another 10-15 minutes, allowing the rivels to expand and soak up the flavorful broth.
- Remove the bay leaf, taste the soup, and adjust the seasoning as needed.
Ingredient Insights
Let’s take a closer look at a few key ingredients that make this soup stand out:
- Potatoes: The heart of this soup. Russet potatoes are starchy, making them perfect for creating a creamy base when they break down in the broth. Yukon Golds add a smooth, buttery texture but hold their shape better during cooking. You could also mix both types for a balance of creaminess and texture.
- Rivels (Dumplings): These tiny dumplings are the unsung heroes of this dish. Made from simple pantry ingredients, they absorb the broth while adding a chewy, comforting texture. The egg binds the flour, while the milk gives them the right consistency for floating delicately in the soup.
- Chicken Broth: The richness of chicken broth elevates the flavor, providing a savory base. Vegetable broth is a great alternative if you’re looking to keep things vegetarian or vegan.
- Thyme: This herb brings a subtle earthy, citrusy note to the soup that pairs perfectly with the richness of the potatoes and the savory broth.
Expert Tips
Want to take your potato soup with rivels to the next level? Here are some expert tips:
- Don’t overcook the rivels: If you let the dumplings cook for too long, they’ll become tough and lose their delicate texture. Once they’re done, turn off the heat and let them rest in the soup.
- Use cold water for potatoes: Starting with cold water ensures that the potatoes cook evenly. It also helps release the starch more slowly, making your soup creamier without needing to add extra cream.
- Add a splash of cream: If you’re craving extra richness, you can stir in a bit of heavy cream near the end of cooking. This will make the soup ultra-luxurious and velvety.
- Flavor depth: Consider adding a splash of white wine or a squeeze of lemon juice to the broth for extra depth and a little zing.
- Make ahead: This soup actually tastes even better the next day. The flavors have time to meld together, and the rivels soak up more of the broth.
Recipe Variations
Potato soup is incredibly versatile. Here are some variations to mix things up:
- Cheese Lover’s Potato Soup: Stir in some shredded cheddar or Gruyère cheese into the soup for an extra creamy, cheesy richness. You could even top the soup with extra cheese and bake it in the oven for a bubbly, golden finish.
- Bacon Bits: Add crispy bacon for an irresistible smoky flavor. Fry the bacon pieces and sprinkle them on top of the soup before serving, or mix them in during cooking for added richness.
- Vegan Version: Swap the milk for coconut milk or almond milk, and use vegetable broth in place of chicken broth. Replace the butter with olive oil or a plant-based butter alternative.
- Spicy Kick: If you like heat, add a pinch of cayenne pepper or a diced jalapeño to the soup base. It gives a nice, slow burn that complements the creamy potatoes.
- Herb Blend: Experiment with fresh herbs like parsley, rosemary, or chives. Fresh herbs added at the end bring an aromatic freshness that cuts through the richness of the soup.
Final Words
Potato soup with rivels is more than just a meal; it’s an experience. The creamy potatoes, flavorful broth, and soft dumplings come together in the most comforting way. The beauty of this dish lies in its simplicity. It’s hearty and satisfying, yet flexible enough to adapt to whatever ingredients you have on hand.
If you’re looking for a dish that will make your house smell like home and offer a bowl of warmth with every bite, this potato soup with rivels recipe is a must-try.
FAQs
What Are Rivels In Potato Soup?
Rivels are small dumpling-like pieces made from flour, egg, and salt. They are typically added to soups, like potato soup, to provide texture and absorb the flavors of the broth.
How Do You Make Rivels For Potato Soup?
To make rivels, mix together flour, egg, and a pinch of salt to form a dough. Then, pinch off small pieces of the dough and drop them directly into simmering soup. Let them cook for about 5-10 minutes or until they float to the surface.
Can I Use A Store-bought Mix For Rivels?
Yes, you can use a pre-made rivel mix, but homemade rivels offer a fresher and more customizable taste. Pre-made mixes usually just require you to add water or milk and are typically less flavorful than homemade versions.
What Is The Best Type Of Potato For Potato Soup With Rivels?
Starchy potatoes like Russets are ideal for potato soup because they break down easily and give the soup a creamy texture. You can also use Yukon Gold potatoes for a creamier, buttery taste.
How Can I Thicken My Potato Soup With Rivels?
To thicken your potato soup, you can either mash some of the cooked potatoes directly into the soup or use a thickening agent like cornstarch or flour. Adding rivels also contributes to the thickness by absorbing the broth.
Can I Make Potato Soup With Rivels In A Slow Cooker?
Yes, you can make potato soup with rivels in a slow cooker. Simply add all the ingredients except the rivels at the beginning of the cooking process. Add the rivels about 30 minutes before the soup is done cooking, as they only need a short time to cook.
Can I Freeze Potato Soup With Rivels?
Potato soup with rivels can be frozen, but the rivels may change texture after being frozen and reheated. For the best results, consider freezing the soup without the rivels and adding fresh rivels when reheating.
How Can I Make Potato Soup With Rivels Vegetarian?
To make a vegetarian potato soup with rivels, use vegetable broth instead of chicken broth. You can also substitute butter or cream with plant-based alternatives like olive oil or coconut cream.
How Long Do Rivels Need To Cook In The Soup?
Rivels typically cook in about 5-10 minutes. Once they float to the surface of the soup, they are ready to be served.
What Other Ingredients Can I Add To Potato Soup With Rivels?
You can add a variety of ingredients to enhance the flavor of your potato soup, including onions, garlic, carrots, celery, bacon, cheddar cheese, or herbs like thyme and parsley. For a creamier soup, you can also add heavy cream or milk.