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Mother's Potato Soup Recipe
Mother's Potato Soup Recipe photo by Taste of Home

Mother's Potato Soup Recipe

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MANY of our family-favorite recipes came from my mother-in-law, who was a wonderful cook. My husband inherited her love of cooking, and he enjoys stirring up her recipes, including this fabulous soup. We've often treated our friends to this dish, and one young man even asked for the recipe when he went off to college. —Louella Kightlinger Erie, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • RIVELS:
  • 1 egg white, lightly beaten
  • Pinch salt
  • 6 tablespoons all-purpose flour
  • SOUP:
  • 1-1/2 cups cubed peeled potatoes , cut into 3/4-inch pieces
  • 1 large carrot, sliced
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups water
  • 1 egg yolk
  • 1/2 cup 2% milk
  • Minced fresh parsley

Nutritional Facts

1 serving (1 cup) equals 292 calories, 5 g fat (2 g saturated fat), 115 mg cholesterol, 744 mg sodium, 52 g carbohydrate, 5 g fiber, 10 g protein.

Directions

  1. In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes.
  2. With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately. Yield: 2 servings.
Originally published as Mother's Potato Soup in Reminisce Extra August 1995, p47

Nutritional Facts

1 serving (1 cup) equals 292 calories, 5 g fat (2 g saturated fat), 115 mg cholesterol, 744 mg sodium, 52 g carbohydrate, 5 g fiber, 10 g protein.

Reviews for Mother's Potato Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (1)
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MY REVIEW
Reviewed Jan. 12, 2010

"Rivels are an old-fashioned pasta dish usually made by dropping tiny pieces of pasta into boiling soup. Rivels are probably Germanic in origin, and they make an easily prepared short "noodle", which have gone out of favor in modern cooking. They are usually cooked in a chicken soup. According to wikiHow"

MY REVIEW
Reviewed Jan. 12, 2010

"WHAT IS CUT A RIVLET IN THE SOUP MEAN????

AND WHY///"

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