Baked Potato Soup with Rivels Recipe

Ingredients

• 4 slices bacon, cut into 1/4-inch pieces
• 4 russet potatoes, peeled and cubed
• (15.25 ounce) can yellow corn, drained
• 2 stalks celery, chopped
• 1 small onion, diced
• 1 carrot, chopped
• 4 cloves garlic, minced
• 1 cups chicken broth
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 eggs
• 1 cup all-purpose flour
• 1 cup shredded Cheddar cheese
• 1 cup shredded Swiss cheese
• 1 tablespoon finely minced fresh parsley
• teaspoon salt
• teaspoon ground black pepper

Directions

1. Heat a skillet over medium heat. Add the bacon and cook until crisp, about 3 to 5 minutes. Transfer the bacon and grease to a large pot.
2. In the same pot, add the potatoes, corn, celery, onion, carrot, and garlic. Pour in the chicken broth, bring to a boil, then reduce the heat, cover, and simmer until the vegetables are tender, about 15 minutes.
3. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually pour in the milk, bring the mixture to a boil, then reduce the heat and simmer until the soup thickens, about 2 minutes.
4. In a small bowl, beat the eggs. Add 1 cup of flour and stir with a fork until the rivel dough is completely moistened.
5. Lightly mash the vegetables in the pot. Add the milk mixture to the pot and stir to combine.
6. Drop teaspoon-sized chunks of rivel dough into the soup, stirring gently as you go to prevent the dough from sticking together. Continue cooking over low heat until the rivels are solid, about 15 minutes.
7. Stir in the Cheddar cheese, Swiss cheese, parsley, salt, and pepper. Serve hot.

Nutrition Facts (per serving)

• Calories: 572
• Total Fat: 28g (36% DV)
• Saturated Fat: 17g (84% DV)
• Cholesterol: 130mg (43% DV)
• Sodium: 858mg (37% DV)
• Total Carbohydrate: 53g (19% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 7g
• Protein: 28g (56% DV)
• Vitamin C: 11mg (12% DV)
• Calcium: 594mg (46% DV)
• Iron: 3mg (17% DV)
• Potassium: 932mg (20% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.