This. Soup. Is. Perfect.
Buttery, peppery and delicious, this is a thinner soup than you likely imagine potato soup should be. It is also incredibly simple and very Pennsylvania Dutch. Sadly, I cannot eat it anymore … but YOU can : )
I’ve always had trouble with the rivels. Mine either come out too dense, which makes them super hard, or they just fall apart in the soup. My daughter, Amanda, definitely has the making of this soup down, though.
Pepper is the key to this soup. Coarsely ground black pepper. Mos def have that on the table.
- 2-3 large potatoes, peeled
- 1 medium onion, diced
- 1 stalk celery, minced (I added that. I’m pretty sure celery was never a part of Nana’s recipe.)
- 1/2 cup butter
- 2/3 cup flour
- 1 egg, beaten
Bring a large pot of water to a boil. While it is coming to a boil, “chip” the potatoes into the pot. (I don’t really know if that’s a technique. I just know I watched Nana and Mama stand over the pot with a potato in one hand, a paring knife in the other, chipping pieces of potato into the pot.)
Saute the onions and celery in a little bit of butter or bacon grease, if you have it. (This is a step I added, too. Pretty sure they just tossed the raw onions on in there.) Once the onions have begun to carmelize a bit, add them to the soup.
Make the rivels. Put the flour and a bit of salt in a bowl and make a well in the center. Pour in the egg and stir with a fork until all the flour is moistened and it begins to stick together. Pull off small pieces of the mixture and drop into the boiling soup.
Add the butter, salt and pepper. Let the soup simmer for another 15 minutes or so.