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German Potato Soup

Servings 8



  • 3 slices bacon
  • 3 cups diced peeled potatoes
  • 1 small onion chopped fine
  • 2 stalks celery chopped fine (leaves OK)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • rivels mixture follows
  • 2 cups milk
  • 3 tablespoons butter
  • 2 cups egg noodles or make your own rivels (below)


  • 1 cup all-purpose flour
  • 1 egg slightly beaten
  • 1 teaspoon salt



  • Chop bacon fine and fry in a skillet until crisp and brown.
  • Put the cooked bacon in a large saucepan and add potatoes, onion, celery, salt, and pepper.
  • Cover with water and cook until vegetables are tender, about 25 minutes.
  • Put the noodles (or rivels) into gently boiling soup, stirring constantly so they stay separate.
  • Add milk and butter and cook 10 to 15 minutes more, or until noodles (or rivels) are done.


  • Rivels are little homemade egg noodles. They are good in beef and chicken stew, as well as in vegetable soups.
  • Pour flour on a flat surface such as a cutting board. Make a well in the center, then pour in the egg and salt.
  • Using your hands and a knife, work these 3 ingredients together into a noodle-type pastry. Knead once or twice, then chop it into small pieces.
Keyword German Potato Soup
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