For an extra layer of flavor, consider using smoked bacon. Adjust the amount of cheese to your liking. A combination of sharp cheddar and Gruyere works wonderfully. If you prefer a smoother soup, use an immersion blender to partially blend the vegetables before adding the milk mixture. The rivels can be made ahead of time and stored in the refrigerator until ready to use.
Baked Potato Soup with Rivels
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PREP TIME35 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS13
A heartwarming and creamy potato soup, studded with tender rivels and the smoky goodness of bacon. This comforting classic is perfect for chilly evenings, offering a symphony of flavors and textures in every spoonful. It’s a taste of childhood, reimagined.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol130 mg
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Fiber3 g
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Protein28 g
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Saturated Fat17 g
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Sodium858 mg
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Sugar7 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Crisp the Bacon (3-5 minutes): In a skillet over medium heat, fry bacon until crisp. Transfer bacon and rendered grease to a large pot.
02
Step
15 mins
Build the Broth (15 minutes): Add potatoes, corn, celery, onion, carrot, and garlic to the pot. Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer until vegetables are tender.
03
Step
2 mins
Create the Creamy Base (2 minutes): In a separate saucepan over medium heat, melt butter. Whisk in flour until smooth. Gradually pour in milk, bring to a gentle boil, then reduce heat and simmer until thickened.
04
Step
1 mins
Prepare the Rivels: In a bowl, beat eggs. Add flour and stir with a fork until a moist, crumbly dough forms.
05
Step
1 mins
Combine and Thicken: Lightly mash the soup vegetables in the pot. Add milk mixture and stir to combine.
06
Step
15 mins
Incorporate the Rivels (15 minutes): Drop teaspoon-sized chunks of rivel dough into the simmering soup, stirring to prevent sticking. Cook over low heat until rivels are firm and cooked through.
07
Step
2 mins
Finish and Serve: Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper until cheese is melted and soup is creamy. Serve hot and enjoy!
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Armando Terry
Jun 24, 2025This soup is amazing! The rivels add such a unique texture. My family loved it!
Delbert Fritsch
Jun 23, 2025I made this on a cold evening and it was the perfect comfort food. The recipe was easy to follow and the soup was delicious.
Rowan Homenick
Jun 15, 2025I've made this several times now and it's always a hit. I sometimes add a pinch of nutmeg for a little extra warmth.