Mother's Potato Soup Recipe

2.5 2 2
Mother's Potato Soup Recipe
Mother's Potato Soup Recipe photo by Taste of Home
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Mother's Potato Soup Recipe

Read Reviews
2.5 2 2
Publisher Photo
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
Recommended: Mom's Best Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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 cup: 283 calories, 4g fat (2g saturated fat), 107mg cholesterol, 758mg sodium, 52g carbohydrate (8g sugars, 4g fiber), 10g protein.

  • 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
  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

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janhrn1 User ID: 3349110 201832
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
woodysgirl User ID: 3720034 42963
Reviewed Jan. 12, 2010

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

AND WHY///"

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