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| Baked Potato Soup with Rivels |
"This soup is my households favored. Very thick and creamy. My dad used to make this for me after I changed into a child and now I make it for my kids. It is perfect for a chilly fall day! Store leftovers in a protected container. This soup receives better and higher because it sits."
Ingredients :
- four slices bacon, cut into 1/4-inch pieces
- 4 russet potatoes, peeled and cubed
- 1/2 (15.25 ounce) can yellow corn, drained
- 2 stalks celery, chopped
- 1 small onion, diced
- 1 carrot, chopped
- 4 cloves garlic, minced
- 1 half cups chicken broth
- three tablespoons butter
- 3 tablespoons all-cause flour
- 2 1/2 cups milk
- 2 eggs
- 1 cup all-purpose flour
- 1 cup shredded Cheddar cheese
- 1 cup shredded Swiss cheese
- 1 tablespoon finely minced sparkling parsley
- half teaspoon salt
- half of teaspoon floor black pepper
Instructions :
| Prep : 35M | Cook : 8M | Ready in : 1H20M |
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- Heat a skillet over medium heat. Add bacon and fry till crisp, 3 to five minutes. Pour bacon and grease right into a huge pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in fowl broth and produce to a boil. Reduce warmth, cowl, and simmer till veggies are smooth, approximately 15 minutes.
- Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk till smooth. Pour in milk, convey to a boil, lessen warmness, and simmer till soup is thickened, about 2 minutes.
- Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is absolutely moistened.
- Mash the soup vegetables gently in the pot. Add milk mixture. Stir to mix.
- Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you visit prevent them from sticking together. Cook over low warmth till rivels are solid, approximately 15 mins. Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper.
Notes :
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